Chocolate Leaves For Garnish Recipes

LAUREN AMSTERDAM'S CHOCOLATE LEAVES

Steps:

• Wash and dry freshly picked leaves of your choice; set aside. In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Immediately transfer chocolate to a squeeze bottle.
• Place leaves on a parchment-lined baking sheet, bottom side up. Outline each leaf with chocolate, then fill in centers. Transfer leaves to freezer until chocolate has set.
• Peel leaves from chocolate and use chocolate leaves for garnish.

WHITE CHOCOLATE LEAVES

Steps:

• In a metal bowl set over a saucepan of barely simmering water melt 2 ounces white chocolate. Pat dry 20 pesticide-free non-toxic leaves (such as rose or lemon) and with a pastry brush coat backs of leaves about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, 30 minutes, or until very firm. Carefully peel off real leaves. Chocolate leaves keep, layered between sheets of wax paper and chilled, 1 week. Recommended for garnish on cakes, berry desserts, and chocolate mousses.

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 LEAVES

Steps:

• 1. For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves (I have also used plastic leaves of different sizes). Place on wax paper lined baking sheet.
• 2. Refrigerate until firm, it only takes a few minutes.
• 3. Carefully peel off leaves (they will look like real leaves and will add a special garnish to your desserts. I make them up and keep on hand, You can add to a simple scoop of ice cream with some berries and whipped cream... very easy and beautiful presentation!
• 4. I don't waste a drop of the melted chocolate! I make little squiggly lines, circles of different sizes, dots... and save them for garnishes too!

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 GARNISH

Steps:

• 1. Carefully wash leaves really well and carefully pat dry with a paper towel.
• 2. Place leaves on cookie sheet lined with waxed paper.
• 3. Melt candy melts then carefully brush on tops of leaves.
• 4. Refrigerate long enough for candy to harden (maybe 5 minutes, give or take) and carefully pull leaves away from candy.
• 5. I have used maple & dogwood leaves.