Best Chocolate Leaves Recipes

SPICED PUMPKIN CAKE WITH CREAM CHEESE FROSTING AND CHOCOLATE LEAVES

Steps:

• Make chocolate leaves:
• Line small baking sheet (or large plate) with foil. Add enough hot water (125°F. to 130°F.) to 9-inch-diameter cake pan to measure depth of 1 inch. Place 6 ounces finely chopped milk chocolate in 3- to 4-cup glass bowl; place bowl in hot water. Let stand just until outer edges of chocolate melt. Stir until chocolate is partially melted (some soft pieces will remain). Transfer bowl to work surface and stir until chocolate is melted and smooth and instant-read thermometer registers no higher than 88°F. (barely lukewarm). If melted chocolate is warmer than 88°F., add 1-inch piece of milk chocolate and stir until temperature falls below 88°F. Remove any remaining piece of chocolate.
• Hold 1 leaf with heavily veined side up. Using pastry brush, carefully coat upper surface completely with chocolate. Using fingertips, wipe away any chocolate overflow from edges of leaf. Place leaf, chocolate side up, on prepared baking sheet. Repeat with 7 more leaves. Refrigerate coated leaves until chocolate is cold and set, about 10 minutes.
• Carefully peel lemon leaves off chocolate leaves; return chocolate leaves to baking sheet and refrigerate.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces white chocolate and make 8 white chocolate leaves, following technique and temperature guidelines for milk chocolate leaves.
• Line another small baking sheet (or large plate) with foil. Melt 6 ounces bittersweet chocolate and make 8 bittersweet chocolate leaves, following technique for milk chocolate leaves. (Chocolate leaves can be prepared 2 days ahead. Keep refrigerated.)
• Make cake:
• Preheat oven to 350°F. Line bottoms of two 9-inch-diameter cake pans with 2-inch-high sides with waxed paper. Spray sides of pans with nonstick spray. Sift flour, baking powder, cinnamon, nutmeg, baking soda, salt and cloves into medium bowl; sift again. Place currants in small bowl. Add 1 tablespoon flour mixture and toss to coat; mix in walnuts.
• Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Beat in pumpkin. Fold in currant-walnut mixture. Divide batter equally between prepared pans (batter will be about 3/4 inch deep).
• Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks; peel off waxed paper. Cool layers completely. (Can be prepared 1 day ahead. Wrap in foil and store at room temperature.)
• Make frosting:
• Beat butter, brown sugar, molasses, vanilla and orange peel in large bowl until fluffy. Beat in cream cheese. Sift powdered sugar over; beat to blend. (Frosted cake can be prepared up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 2 hours before continuing.)
• Assmble:
• Place 1 cake layer, bottom side up, on platter. Spread with 1 1/2 cups frosting. Top with second cake layer, bottom side down. Spread remaining frosting smoothly over top and sides of cake.
• Arrange chocolate leaves decoratively on top and sides of cake. Serve immediately or let stand up to 2 hours.

CHOCOLATE-MINT LEAVES

Steps:

• Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
• Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

CHOCOLATE LEAVES FOR ORANGE SPICE CAKE

Steps:

• Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
• Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
• Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
• Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.

FROZEN CHOCOLATE-MINT LEAVES

Steps:

• Melt chocolate, and dip in mint leaves, holding on to the stem side with your fingers or kitchen tweezers. Place on a parchment-covered baking sheet, and freeze, uncovered, until hardened, about 20 minutes (or up to 5 hours). Gently remove from parchment, and serve immediately.

CHOCOLATE-COVERED MINT LEAVES

Steps:

• Wash mint leaves and thoroughly pat dry.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Dip each mint leaf halfway into the melted chocolate, dragging it in one direction, then flipping it and dragging it back the other way. Place on a sheet of parchment paper and let stand at room temperature or in the refrigerator until set.

CHOCOLATE LEAVES

Steps:

• Place the metal leaf template onto parchment paper. Using a small offset spatula, spread bittersweet chocolate over the template. Remove the stencil and allow to harden. If you don't have a stencil, use a paintbrush to spread bittersweet chocolate over a real leaf on the shiny side, keeping the thickness to about 1/8-inch. Allow the chocolate to set completely then gently peel back the leaf from the chocolate.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

CHOCOLATE LEAVES FOR PISTACHIO-CHOCOLATE BUCHE DE NOEL

Steps:

• Gently clean the leaves with a damp paper towel. Let dry on a baking sheet.
• Line a baking sheet with parchment paper; set aside. Heat 4 ounces chocolate in a heatproof bowl set over a pan of simmering water until chocolate registers 118 degrees on a candy thermometer. Remove bowl from heat; add remaining 2 ounces chocolate, and stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors) until chocolate cools to 84 degrees. Remove any unmelted pieces; discard, and return bowl to pan. Stir until chocolate reaches 88 degrees to 90 degrees.
• Using a pastry brush, paint veiny undersides of leaves generously with chocolate, covering entire surface. Place leaves, chocolate side up, on lined sheet; refrigerate until chocolate is firm, about 10 minutes.
• Starting from stem ends, carefully peel leaves from chocolate; discard the leaves. Transfer chocolate leaves to a parchment-lined baking sheet; refrigerate until ready to use.

WHITE CHOCOLATE LEAVES

Steps:

• In a metal bowl set over a saucepan of barely simmering water melt 2 ounces white chocolate. Pat dry 20 pesticide-free non-toxic leaves (such as rose or lemon) and with a pastry brush coat backs of leaves about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, 30 minutes, or until very firm. Carefully peel off real leaves. Chocolate leaves keep, layered between sheets of wax paper and chilled, 1 week. Recommended for garnish on cakes, berry desserts, and chocolate mousses.

DECORATIVE CHOCOLATE LEAVES

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.

CHOCOLATE LEAVES

Steps:

• 1. For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves (I have also used plastic leaves of different sizes). Place on wax paper lined baking sheet.
• 2. Refrigerate until firm, it only takes a few minutes.
• 3. Carefully peel off leaves (they will look like real leaves and will add a special garnish to your desserts. I make them up and keep on hand, You can add to a simple scoop of ice cream with some berries and whipped cream... very easy and beautiful presentation!
• 4. I don't waste a drop of the melted chocolate! I make little squiggly lines, circles of different sizes, dots... and save them for garnishes too!

CHOCOLATE LEAVES-FOR GARNISH

Steps:

• 1. Carefully wash leaves really well and carefully pat dry with a paper towel.
• 2. Place leaves on cookie sheet lined with waxed paper.
• 3. Melt candy melts then carefully brush on tops of leaves.
• 4. Refrigerate long enough for candy to harden (maybe 5 minutes, give or take) and carefully pull leaves away from candy.
• 5. I have used maple & dogwood leaves.

CHOCOLATE MINT LEAVES

Steps:

• Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)
• Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
• Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.
• Fresh mint leaves are coated on one side with melted semisweet chocolate. While still wet, the leaves are draped over a spoon handle to curve slightly.
• After being chilled briefly, the chocolate is separated from the leaf with a pair of kitchen tweezers.

LAUREN AMSTERDAM'S CHOCOLATE LEAVES

Steps:

• Wash and dry freshly picked leaves of your choice; set aside. In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Immediately transfer chocolate to a squeeze bottle.
• Place leaves on a parchment-lined baking sheet, bottom side up. Outline each leaf with chocolate, then fill in centers. Transfer leaves to freezer until chocolate has set.
• Peel leaves from chocolate and use chocolate leaves for garnish.

CHOCOLATE LEAVES

Steps:

• Line baking sheet with foil. Stir chocolate in top of double boiler set over simmering water until melted and smooth (do not allow bottom of bowl to touch water). Remove from over water.
• Using back of spoon, spread chocolate over veined underside of 1 leaf; wipe away any chocolate that drips over edge. Place leaf, chocolate side up, on prepared sheet. Repeat coating with remaining leaves and chocolate. Refrigerate just until chocolate sets, about 1 hour. Carefully peel chocolate leaves off lemon leaves. Return chocolate leaves to same sheet. Cover; chill up to 1 week.

CHOCOLATE-DIPPED WILD SPEARMINT LEAVES

Steps:

• 1. Lay a sheet of parchment paper on a baking sheet that will fit in your refrigerator. Melt 2 ounces good-quality bittersweet chocolate (60% cacao minimum; not chips) in a microwave or double boiler, stirring until smooth. Let cool until it is just warm when you dip a finger in it.
• 2. Holding the base of a mint leaf with your fingers (or blunt tweezers), dip each leaf into the melted chocolate, wipe off the excess chocolate on the side of the bowl or pot, and then place the leaf flat on the parchment paper. Continue dipping the leaves one by one. When finished, place the baking sheet in the refrigerator to set the chocolate.
• 3. Spoon unsweetened cocoa powder in the bottom of a small lidded container. Peel each leaf off the parchment paper, place in the container, and cover the leaf in the cocoa powder, adding more cocoa powder in layers as you fill the container. Keep the container in the refrigerator and take out the chilled chocolate leaves just before serving.

CHOCOLATE-GINGER LEAVES AND ACORNS

Steps:

• Whisk together flour, cocoa, ground ginger, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda in a bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
• Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour.
• Preheat oven to 325°F. Working with one disk at a time, roll out dough on a lightly floured surface to 1/4 inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shape cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
• Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE GINGER LEAVES AND ACORNS

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, spices, salt, baking powder, and baking soda in medium bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg, molasses, and grated ginger; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined.
• Halve dough; shape into disks. Wrap each disk in plastic; refrigerate until cold, about 1 hour. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/4-inch thick. (If dough becomes too soft at any time, freeze until firm.) Cut out shapes with 3-inch acorn- or leaf-shaped cookie cutters; space 1 inch apart on baking sheets lined with parchment paper. Refrigerate until firm, about 20 minutes.
• Score designs with a paring knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until firm, 11 to 13 minutes. Cool on sheets on wire racks. Store cookies in an airtight container at room temperature up to 5 days.

CREME DE MENTHE CHOCOLATE CHIP ICE CREAM WITH CHOCOLATE LEAVES

Steps:

• FOR ICE CREAM Infuse mint in cream by combining mint, cream, melt and sugar in heavy saucepan over medium heat. Bring to a simmer, but do not boil. Remove from heat and let stand until cool. Refrigerate at least 2 hours or overnight. Bring back to simmer and staring through fine mesh, pressing out all liquid. Stir in creme de menthe. In medium bowl, whisk egg yolks about 1 minute or until mixed well. Slowly pour heated cream into yolks, whisking continuously. Return saucepan to medium heat and stir constantly with wooden spoon until mixture thickens and coats spoon, about 8 to 10 minutes. Remove from heat and strain again. Chill until thoroughly cool, about 2 hours. Then freeze in ice cream maker according to manufacturer's instructions, adding chocolate chips for last 5 minutes of freezing. FOR CHOCOLATE LEAVES Melt chocolate over double-boiler or in microwave. Brush upper side of each leaf with thin coat of chocolate. Refrigerate until firm. Carefully separate chocolate from leaf. Refrigerate until ready to serve. TO SERVE Place scoop of ice cream in serving dish and garnish with two chocolate leaves and sprigs of mint. Serve immediately.