Chocolate Leaves
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
Line large baking sheet with foil
2
Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
3
Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely
4
Arrange chocolate side up on prepared baking sheet
5
Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature
6
Chill leaves until firm, about 45 minutes
7
Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet
8
(Can be made 2 days ahead
9
Cover and keep chilled
10
) Using small artist brush, carefully brush some leaves with gold dust, if desired
11
Line large baking sheet with foil
12
Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
13
Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely
14
Arrange chocolate side up on prepared baking sheet
15
Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature
16
Chill leaves until firm, about 45 minutes
17
Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet
18
(Can be made 2 days ahead
19
Cover and keep chilled
20
) Using small artist brush, carefully brush some leaves with gold dust, if desired
21
*Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630
22
*Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630