DECORATIVE CHOCOLATE LEAVES
A recipe found in Chatelaine Food Express Quickies. Zaar's ingredient list won't let me list "small fresh leaves" as the ingredient so I've used " basil leaves". Make sure your leaves are NON-POISONEOUS, pesticide free, unsprayed, clean and dry. You'll also need a pastry brush, new small paint brush, butter knife or small spatula for spreading.
Provided by Dreamer in Ontario
Categories Dessert
Time 30m
Yield 12 leaves
Number Of Ingredients 2
Steps:
- 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).
- Thinly coat the underside of the leaves.
- 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.
- Place the leaves on a tray or plate covered with wax paper, chocolate side up.
- Place in fridge for about 15 minutes or until the chocolate has set.
- Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
- NOTES:.
- Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
- If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
- Spread a thicker coat of chocolate over large veins.
- Failures can be remelted.
GOLD-BRUSHED CHOCOLATE LEAVES
This recipe originally accompanied [Flourless Chocolate Cake with Chocolate Glaze](/recipes/food/views/5872) .
Yield Makes 15 leaves
Number Of Ingredients 5
Steps:
- Line small baking sheet with foil. Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using pastry brush, carefully coat heavily veined sides of camellia leaves with melted chocolate. Using fingertips, wipe away any chocolate overflow from edges. Place leaves on prepared baking sheet. Freeze leaves just until firm, about 10 minutes.
- Carefully peel camellia leaves from chocolate leaves. Return chocolate leaves to baking sheet; freeze at least 10 minutes. Dip artist's brush into gold dust; brush generously over some leaves. Cover and freeze. (Can be prepared 3 days ahead.) Arrange leaves decoratively on cake and serve.
CHOCOLATE-MINT LEAVES
Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
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.
LAUREN AMSTERDAM'S CHOCOLATE LEAVES
This recipe for delicious chocolate leaves is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Try these leaves atop Ty Amsterdam's Mud Pie.
Provided by Martha Stewart
Categories Fall Recipes
Yield Use to make as many leaves as desired
Number Of Ingredients 1
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.
CHOCOLATE LEAVES FOR ORANGE SPICE CAKE
Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 leaves
Number Of Ingredients 3
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.
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