Step 1

In a bowl, finely crumble the bread, add powdered sugar, gulkand, 50 grams of chopped white chocolate and butter. Mix well and make 1 inch balls out of the mixture.

Step 2

Over a double boiler, melt remaining chopped white chocolate, stirring casually until smooth and completely melted (DO NOT heat above 105 degrees). In a small sauce pan simmer heavy cream. Remove from heat, add melted white chocolate and stir until the chocolate is combined with heavy cream.

Step 3

Dip the bread balls in the white chocolate mixture and roll it over rose petals and almond flakes. Refrigerate until firm. Serve Chilled.