You will need:
-3-5 red roses
-one 100-gram chocolate bar (the better the chocolate, the better the chocolate-covered roses)
-a cooking pot
-a bowl (preferably glass) that is a bit too big to fit in to the cooking pot so that when it rests inside the pot there is at least 3 inches between the bottom of the bowl and that of the pot
-a glass (big enough to easily fit an entire rose flower inside)
Apparently the darker red the color of the roses, the more tasteful they are (be sure to avoid roses colored with artificial coloring added to their water, such as the blue and purple 'varieties' in stores). Organic is generally better, as for any other food, so that extra chemicals from pesticides/herbicides/artificial fertilizers can be avoided, and some flower shops will try to spray the flowers with a waxy spray to make them shinier after they've compiled your bouquet, so be sure to ask them not to before this happens.
Step 2: Wash and Dry Roses
Gently pat the roses dry with a clean dishtowel or paper towel. Make sure that they are thoroughly dried- it is very important for the chocolate to set correctly.
Step 3: Melt the Chocolate
Put the chopped chocolate in the glass bowl and place the bowl into the cooking pot so that the bottom rests above the boiling water.
Stir slowly until all of the chocolate is consistently melted and there are no more chunks.
Step 4: Dip the Roses
Dip a rose deep into the chocolate, up to the base of the petals, and turn it one way, then lift the rose out and continue to turn it slowly in the same direction as you let excess chocolate drip off.
Over the bowl, you can use a spoon to scrape off any excess and to shape the petals and chocolate into a nice, neat twist, following the same direction as before. Use a paper towel to wipe off any chocolate that accidentally dripped onto the sepals or stem.