Chop the couverture chocolate into small pieces.

Melt the chopped chocolate over a double boiler at approximately 50°C, ensuring the temperature doesn't get too high to prevent separation.

Warm the melted chocolate until it's just warm to the touch.

In a separate bowl, combine simple syrup and mizuame (or honey).

Warm the syrup mixture over a double boiler at approximately 30°C.

Combine the warmed chocolate and syrup mixtures thoroughly.

Pour the combined mixture onto parchment paper.

Cover the mixture with plastic wrap.

Chill the mixture in the refrigerator for at least 24 hours to allow it to set completely.

Once chilled, knead the chocolate mixture to ensure it's evenly incorporated.

Dust your hands with cocoa powder to prevent sticking.

Shape the chocolate like clay to create various decorations.

Alternatively, roll out the chocolate and use cookie cutters to create desired shapes.

Use melted chocolate as 'glue' to assemble decorations.

To make a rose: Place the chocolate on fresh parchment paper and cover with plastic wrap.

Roll out the chocolate thinly, about 3mm thick, or to your desired thickness.

Cut out a circle to serve as the core of the rose.

Cut out heart-shaped petals (or use flower petal-shaped cookie cutters) as needed; the number of petals depends on the desired size of the flower.

For the core, cut the round shape in half, overlap the halves, and roll them tightly in the direction indicated.

Wrap and stick the petals around the core.

Shape the rose nicely as you assemble it.

Repeat the process, adding petals until the rose reaches your desired size.

Cut off any excess chocolate.

Make the edges of the petals thin and wavy for a more realistic look.

For spirals, spread out the chocolate on half of a parchment paper and make cuts.

Use the other half of the parchment paper to cover the chocolate.

Wrap the chocolate around a rolling pin or a plastic wrap core and chill it thoroughly.

Remove the parchment paper from the stick.

Remove the parchment paper from the chocolate carefully, as it's prone to cracking.

Wrapping the chocolate around a stick makes creating spirals easier.

Arrange the chocolate decorations as desired.