Thoroughly wash the leaves and pat dry with paper towels. Line a baking sheet with waxed paper. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth. Remove from the heat, leaving the top of the double boiler over the pan of hot water. Using a pastry brush, spread the chocolate on the underside of the leaves, about 1/8-inch thick. Do not coat over the edges or it will be difficult to separate the chocolate from the leaves. Place on the prepared pan and chill for 30 minutes to 1 hour, or until hard.
Starting at the stem end, carefully peel the leaves off the chocolate. Place the chocolate leaves on the pan and chill until using.
Author's Comments
Baking Notes:
Not all leaves are safe to use in this recipe. Do not use any living leaves that have not been thoroughly washed. Inquire with a florist or nursery as to whether a particular flower or leaf is fit to eator come into contact with food.
For white chocolate leaves, substitute 2 ounces white chocolate or almond bark or 1/2 cup white chocolate chips.
Instructions
Thoroughly wash the leaves and pat dry with paper towels. Line a baking sheet with waxed paper. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth. Remove from the heat, leaving the top of the double boiler over the pan of hot water. Using a pastry brush, spread the chocolate on the underside of the leaves, about 1/8-inch thick. Do not coat over the edges or it will be difficult to separate the chocolate from the leaves. Place on the prepared pan and chill for 30 minutes to 1 hour, or until hard.
Starting at the stem end, carefully peel the leaves off the chocolate. Place the chocolate leaves on the pan and chill until using.
Author's Comments
Baking Notes:
Not all leaves are safe to use in this recipe. Do not use any living leaves that have not been thoroughly washed. Inquire with a florist or nursery as to whether a particular flower or leaf is fit to eator come into contact with food.
For white chocolate leaves, substitute 2 ounces white chocolate or almond bark or 1/2 cup white chocolate chips.
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