CHOCOLATE LEAVES FOR PISTACHIO-CHOCOLATE BUCHE DE NOEL
We used lemon leaves -- which are smooth with well-defined veins -- to make our lifelike chocolate leaves; they can be purchased at many florists' shops (make sure the ones you buy were organically grown and are free of pesticides).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 2
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
