Place the white chocolate chips in a small glass bowl. Put a small dab of green food coloring on the chips. Stir the chips to spread the coloring. Microwave for 15 seconds, stir well, and microwave for 15 seconds again. Stir well. With a small paint brush paint the leaves in each rose with chocolate. Refrigerate until hardened. In a mixer bowl combine the cream cheese, Gentle Sweet, and strawberry extract. Mix until well combined. Place mixture bowl in fridge to chill the cream cheese for 30 minutes. Melt the Strawberry Chocolate Chips by microwaving them for 15 second intervals, stirring between each time. Place 2 tablespoons of chocolate in each mold. Tap the mold to get the chocolate to go into all the crevices. With a spoon, pull some of the chocolate up between the leaves. Remove the cream cheese mixture from the fridge. With a medium cookie scoop scope 6 ball of cream cheese. Drop each one in Gentle Sweet and roll to coat. Flatten each cream cheese ball slightly. Lay the flatten balls on top of the melted chocolate. Push down a little so the chocolate comes up along the sides. Spread the remaining chocolate over each mold to seal the cream cheese in. Refrigerate until hardened. Unmold unto a plate. 6 candy rose