Decorativechocolateleaves Recipes

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CHOCOLATE LEAVES

Categories     Chocolate     Condiment     Winter     Bon Appétit

Yield Makes about 40

Number Of Ingredients 3



Chocolate Leaves image

Steps:

  • Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
  • *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
40 assorted sizes of camellia leaves or lemon leaves, wiped clean
Gold dust* (optional)

DECORATIVE CHOCOLATE LEAVES

A recipe found in Chatelaine Food Express Quickies. Zaar's ingredient list won't let me list "small fresh leaves" as the ingredient so I've used " basil leaves". Make sure your leaves are NON-POISONEOUS, pesticide free, unsprayed, clean and dry. You'll also need a pastry brush, new small paint brush, butter knife or small spatula for spreading.

Provided by Dreamer in Ontario

Categories     Dessert

Time 30m

Yield 12 leaves

Number Of Ingredients 2



Decorative Chocolate Leaves image

Steps:

  • Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
  • Thinly coat the underside of the leaves.
  • Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
  • Place the leaves on a tray or plate covered with wax paper, chocolate side up.
  • Place in fridge for about 15 minutes or until the chocolate has set.
  • Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
  • NOTES:.
  • Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
  • If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
  • Spread a thicker coat of chocolate over large veins.
  • Failures can be remelted.

3 ounces milk chocolate or 3 ounces white chocolate
12 basil leaves (other NON-POISONEOUS leaves you could use are rose, carnelia, lemon, mint, orange)

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