White Chocolate Leaves Recipes

CHOCOLATE LEAVES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with waxed paper or parchment paper..
• Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
• Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
• Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
• Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
• When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
• If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.

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 LEAVES

Steps:

• Place the metal leaf template onto parchment paper. Using a small offset spatula, spread bittersweet chocolate over the template. Remove the stencil and allow to harden. If you don't have a stencil, use a paintbrush to spread bittersweet chocolate over a real leaf on the shiny side, keeping the thickness to about 1/8-inch. Allow the chocolate to set completely then gently peel back the leaf from the chocolate.
• How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
• Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
• One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
• Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
• The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
• A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

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.