***Chocolate Leaves

By CheeseDiva

I was so proud of myself when I first made these to garnish. They are so simple, though, and get really fun comments. I use camellia leaves -- rose leaves and ivy also. BE SURE they are non-poisonous!

Ingredients

• Camellia leaves
• Chocolate, melted
• 1 tab. Crisco

Details

Servings 1
Adapted from anoccasionalchocolate.com

Preparation

Step 1

How to make those beautiful chocolate leaves:
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Wash and dry leaves thoroughly. Leave no water drops on the leaves, it will seize up your chocolate!

Melt some molding chocolate in 30 second intervals. You want to use the molding chocolate so that the leaves come out smooth and shiny without tempering.

How to Make Chocolate LeavesUsing a paint brush "paint" the chocolate onto the underside of each of your leaves, spreading the chocolate just to the edge. The chocolate layer should be no more than 1/8 inch thick. Don't make it too thin or you will be able to see through it a little, just as pictured above.

Place the chocolate leaves waxed paper-lined tray and chill the leaves in the refrigerator for 20 minutes or until set.

To remove the hardened chocolate from the leaves, start from the stem end and carefully peel the real leaf from the chocolate. Avoid handling the chocolate leaves as much as possible.
Cover loosely and store in the refrigerator away from odor



Using a paint brush "paint" the chocolate onto the underside of each of your leaves, spreading the chocolate just to the edge. The chocolate layer should be no more than 1/8 inch thick. Don't make it too thin or you will be able to see through it a little, just as pictured above.

Place the chocolate leaves waxed paper-lined tray and chill the leaves in the refrigerator for 20 minutes or until set.

Flavor your chocolate leaves with flavoring oil. Make green white chocolate leaves by using white chocolate and green candy coloring.