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Leaves
Preparation info
- Difficulty
Easy
Appears in
Published 1999
You will have to use the minimum amount of chocolate in order to temper it, i.e. 2 kilos, which of course you will not need unless you are thinking of starting a chocolate leaf factory, as 115 g/4 oz of chocolate will do at least 20 leaves. Just remember that you can re-use the chocolate after it’s been tempered.
Method
Make sure that the leaves you use are not poisonous! Use clean, dry and fairly stiff types like rose or bay with pretty shapes and pronounced veins (they look better). Using tempered chocolate apply a thin even coat with a brush on the underside of the leaves. Leave to set on a wire rack for 15 minutes and apply a second coat. Leave them in a cool place f