Gold-Brushed Chocolate Leaves

1. 1

   Line small baking sheet with foil.

2. 2

   Stir chocolate in top of double boiler over barely simmering water until melted and smooth.

3. 3

   Remove from over water.

4. 4

   Using pastry brush, carefully coat heavily veined sides of camellia leaves with melted chocolate.

5. 5

   Using fingertips, wipe away any chocolate overflow from edges.

6. 6

   Place leaves on prepared baking sheet.

7. 7

   Freeze leaves just until firm, about 10 minutes.

8. 8

   Carefully peel camellia leaves from chocolate leaves.

9. 9

   Return chocolate leaves to baking sheet; freeze at least 10 minutes.

10. 10

    Dip artist's brush into gold dust; brush generously over some leaves.

11. 11

    Cover and freeze.

12. 12

    (Can be prepared 3 days ahead.)

13. 13

    Arrange leaves decoratively on cake and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.