The mature leathery leaves from a rose bush are best, due to their strong vein pattern. Choose clean dry leaves from an spray-free plant, hold each leaf by the stem, and brush the underside with melted chocolate. Place the leaves, chocolate side up, on a sheet of baking paper – leave some leaves flat and curve others over a wooden spoon. Chill the leaves until the chocolate is set, then gently peel off the green leaf to reveal the chocolate version. Store the these on crumpled kitchen paper in a lidded plastic box placed in the fridge.
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