Chocolate Leaves

1. 1

   Line large baking sheet with foil.

2. 2

   Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115F.

3. 3

   Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.

4. 4

   Arrange chocolate side up on prepared baking sheet.

5. 5

   Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115F temperature.

6. 6

   Chill leaves until firm, about 45 minutes.

7. 7

   Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.

8. 8

   (Can be made 2 days ahead.

9. 9

   Cover and keep chilled.)

10. 10

    Using small artist brush, carefully brush some leaves with gold dust, if desired.

11. 11

    *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

* Per serving · 4 servings · Values may vary.

No additional tips available.