Well, if it’s chocolate, it’s probably worth sharing, right?!
I found a few ways of making chocolate decorations but they get a bit fiddly sometimes, then when you think it’s working, one of the chocolate works of art snaps and has to be eaten… oh well 🙂
I haven’t tried making these chocolate leaves yet. I need to go to the shop – AGAIN!
Anyway, see what you think. Copied from The Chocolate Book by Valerie Barratt
Select non-toxic leaves for ‘molds’ with clearly defined veins. Rose, bay, strawberry and mint are all possible. Don’t use leaves that would otherwise be non-edible.
Wash the leaves gently and pat dry.
Melt some chocolate on a heatproof plate over a pan of hot water.
Holding the leaf by the stem, carefully dip the vein side only in the chocolate
- Alternatively, melt chocolate in a bowl over a pan of hot water and use a small paintbrush to paint the chocolate on the veined side of the leaf.
Wipe off any chocolate that may have dripped onto the front of the leaf.
Place on non-stick or waxed paper to set.
When the chocolate is completely hard, carefully pull off the leaf by the stem
Et voila! A chocolate leaf ready to decorate a dessert or celebration cake.
P.S. I don’t think The Chocolate book is still available although this one is and is definitely going on my wish list!
Chocolate and 200 Chocolate Recipes
The Complete Book of: Over 200 delicious easy-to-make recipes for total indulgence, from cookies to cakes, shown step by step in over 700 mouthwatering photographs