Filled Chocolate Roses with Biscoff, Nutella, and Oreo

First, cut the silicone mold for easier chocolate maneuvering and demolding. To prevent colored chocolate from bleeding into each other, sprinkle or spread each of your chosen melted chocolate colors into the mold, freezing for 5 minutes in between each application. Add two layers of chocolate on the sides of the rose cavity to prevent cracking or breaking. Fill the cavity with biscoff butter, nutella, and oreo (or any other deliciousness), but not all the way up, leaving some space for closing the rose with melted chocolate. Freeze for 10-15 minutes, and then de-mold.