Store the apples in the fridge for at least an hour before piping.

Halve the apples.

Remove the pit with a small melon baller.

Place an apple half cut-side down on parchment paper.

Insert the lolly stick into the bottom of the apple (you can use a sharp knife to pave the way).

Melt the dark chocolate.

Place the melted chocolate in a piping utensil / bag.

Pipe a droplet shape in the middle of the apple.

Create three petals around the droplet to form the center of the rose.

Pipe petals around the center until you get to the outer part of the apple.

Allow to set.