Chop and infuse the zests in the Cointreau®. Bring the cream
to the boil and pour onto the chocolates. Make a ganache and
leave to cool. Add the kneaded butter, then the Cointreau®
with the zests. Mix until to obtain a smooth mass. Using a
pastry bag fifted with a fluted tip, shape roses on a chocolate
circular base. Let cool to set chocolate. Cover the roses with
pre-crystallized dark or milk couverture.