Decorative Chocolate Leaves

1. 1

   Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).

2. 2

   Thinly coat the underside of the leaves.

3. 3

   Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.

4. 4

   Place the leaves on a tray or plate covered with wax paper, chocolate side up.

5. 5

   Place in fridge for about 15 minutes or until the chocolate has set.

6. 6

   Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.

7. 7

   NOTES:

8. 8

   Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.

9. 9

   If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.

10. 10

    Spread a thicker coat of chocolate over large veins.

11. 11

    Failures can be remelted.

* Per serving · 4 servings · Values may vary.

No additional tips available.