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
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-MINT LEAVES
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
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