Serves: 0
Choose leaves from a non-poisonous plant such as a rose, fig or maple. Wash and dry thoroughly. Melt 1 ounce of semisweet chocolate and cool to room temperature. Using the artist's brush, "paint" the chocolate onto the back or underside of each leaf, spreading the chocolate just to the edge. The chocolate layer should be no more than 1/8 inch thick. Place on a waxed paper-lined tray or baking sheet and chill for 20 minutes or until firm.
To remove the hardened chocolate from the leaf, starting from the stem end, carefully peel the real leaf from the chocolate. Avoid handling the chocolate leaves with warm fingers. Cover and refrigerate the chocolate leaves until you are ready to use them with an assortment of candies or to decorate a favorite dessert.
This Making Chocolate Leaves recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
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