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Making Chocolate Leaves
Appears in
By Anne Willan
Published 1989
Use stiff, fresh leaves such as rose, lemon, or ficus (here) that are non-poisonous and have raised veins on their undersides. Keep enough stem on each leaf to hold it. Wash and dry the leaves. Use tempered or cooled, melted chocolate.
- Using a small brush, spread chocolate on the shiny top side of a leaf in an even layer. Leave a little of the stem exposed so it will be easy to remove the chocolate. Wipe the edge and underside of the leaf between finger and thumb to ensure there is no overlap of chocolate on it.
- Set the leaves on a tray or plate and leave them at cool room temperature, refrigerate them, or freeze until the chocolate is completely set.
- With the tips of your fingers, peel the leaf away from the chocolate, handling it as little as possible because fingerprints can spoil the shiny surface. Turn it over to display the veined markings.
- Leaves have an attractive shape and can be used singly on individual desserts or cakes or arranged in a spray on larger ones. If not using all the leaves at once, they can be stored between layers of wax paper in an airtight container in a cool place or the refrigerator.
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