Chocolate Dipped Wild Spearmint Leaves Recipes

HOW TO MAKE CANDIED MINT LEAVES

Steps:

• Prepare the mint leaves. Pull the leaves off the stalk, and be sure to leave the stems. This will make them easier to handle, and you can always trim the stems off at the end. Rinse the mint leaves in cool water and gently pat them dry with a paper towel. If you are planning on using these leaves to decorate a cake, choose ones that look nice. Don't use any bruised or torn leaves.
• Beat the egg white in a small bowl until it turns frothy. You can do this using a fork or a small whisk. If you are worried about Salmonella, use pasteurized egg whites or dried egg whites instead. If you are going to use powdered egg whites, mix them with about 1 tablespoon (15 milliliters) of water first.
• Brush the egg white mixture onto the mint leaves as thinly as possible. Make sure that both sides are evenly coated, or the sugar won't stick. If the mixture is too runny after you have brushed it on, wait 1 minute before proceeding. This will allow the egg white to solidify a little.
• Coat both sides of the mint leaves with sugar. You can do this simply by tossing them in a bowl of sugar, or holding them by the stems and sprinkling sugar over them. You can also spread them out, cover them with sugar, flip them over, and cover them with more sugar.
• Transfer the leaves onto a parchment-lined baking sheet. Make sure that the leaves are not touching or overlapping, or they will stick together when they dry.
• Wait 24 hours for the leaves to dry, and don't cover the leaves while they are drying. Once the leaves are dry, you can store them in an airtight container or use them as a garnish.
• Use the leaves. You can eat them as a treat, or use them to garnish drinks, pastries, cakes, or even ice cream.

CHOCOLATE-MINT LEAVES

Steps:

• Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
• Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

CHOCOLATE-DIPPED FRUIT

Steps:

• Finely chop a 4-ounce bar of dark chocolate; microwave on 50% power until almost melted, about 2 minutes. Stir until smooth. Dip dried mango, papaya and/or apricot pieces in the chocolate, place on a parchment-lined baking sheet and chill until set, about 10 minutes.

CHOCOLATE LEAVES

Steps:

• Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
• *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

CHOCOLATE LEAVES FOR ORANGE SPICE CAKE

Steps:

• Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
• Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
• Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
• Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.