CHOCOLATE-MINT TIDDLYWINKS
Steps:
- Lay a sheet of parchment or a nonstick baking mat (smooth side up) on a work surgace. Place the mint leaves on the sheet, face down, 2 in apart. Melt the chocolate, use a spoon or pastry bag to cover each mint leaf with a teaspoon of melted chocolate. Working carefully, place another baking mat over the first one. Gently press down directly on top of each leaf to spread the chocolate around the leaf, making a border about 1/4 in wide all around (don't worry if they're not very neat). Let the chocolate set for at least 1 hr, until firm. Gently peel off the acetate. Store in an airtight container for up to 3 days. Serve with the mint leaves showing.
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