Chocolate Rose filled with Biscoff, Nutella, and Oreo

1. Prepare your rose mold: Cut the mold for easy chocolate maneuvering and demolding.
2. Prevent color bleeding: Sprinkle or spread each of your chosen melted chocolate colors into the mold cavities. Freeze for 5 minutes in between applying each color. (Use white chocolate, colored with oil-based gels).
3. Add two layers of chocolate on the sides of the rose cavity to prevent cracking or breaking.
4. Fill the cavities: Once chocolate layers are set, fill with biscoff butter, nutella, and crushed oreo cookies (or any other deliciousness). Do not fill all the way up; leave some space for 'closing' the rose with melted chocolate.
5. Close and set: Cover the fillings with more melted chocolate to seal the rose.
6. Freeze for 10-15 minutes.
7. Demold the chocolate roses.