Best Decorative Chocolate Leaves Recipes

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DECORATIVE CHOCOLATE LEAVES



Decorative Chocolate Leaves image

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

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)

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-Mint Leaves image

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

Fresh mint leaves
Bittersweet chocolate, melted and cooled slightly
Small paintbrush
Skewers
Kitchen tweezers

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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