Chocolate Leaves

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.

Linda x

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

200 Chocolate Recipes

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