-
1
Gently clean leaves with a damp paper towel, and let dry completely.
-
2
Using a small, dry pastry brush, coat underside of each mint leaf with a thick layer of tempered chocolate.
-
3
(If chocolate drips onto top of leaf, gently wipe it away with your fingertip.)
-
4
Drape leaves, chocolate sides up, over a large skewer or the handle of a wooden spoon set on a parchment-lined baking sheet.
-
5
Refrigerate until set, about 10 minutes.
-
6
Gently grasp the chocolate layer of each leaf with kitchen tweezers (to prevent melting, dont touch the chocolate with your hands).
-
7
Holding the stem, peel the leaf away with your fingers.
-
8
Chocolate leaves can be refrigerated up to 2 days in a single layer in airtight containers.
-
9
All chocolate is in temper when you buy it: It breaks cleanly, melts smoothly, and has a lovely sheen.
-
10
But as soon as you melt chocolate, it goes out of temper, so when making leaves or other designs with chocolate, you need to follow these steps to ensure the proper results.
-
11
Temper only the best-quality brands, such as chocolate made by Valrhona, Callebaut, or El Rey.
-
12
Start by finely chopping 8 ounces chocolate.
-
13
Reserve 1/2 cup chopped chocolate; transfer remaining chocolate to a medium heatproof bowl set over (not in) a pan of barely simmering water.
-
14
Heat, stirring occasionally, until melted and a chocolate or candy thermometer registers 131F.
-
15
(Many brands of dark chocolate should not be heated to more than 118F; check the label.)
-
16
Remove from heat; stir in reserved 1/2 cup chopped chocolate until melted.
-
17
Continue stirring until it cools to 82F to 84F.
-
18
Return to pan of warm water; reheat to 88F.
-
19
Use immediately.
