Weren’t you just saying to yourself, “What I need right now is a tutorial on how to make chocolate leaves”? Wow, that’s so weird, because I’m about to give you one! I absolutely adore these chocolate beauties as a fancy-in-a-flash garnish for cakes, alongside ice cream, or atop a chocolate cream pie. Not only are they easier than sin to make, but they taste way better than fondant, which is what you’d usually use to make a pretty, edible adornment. With the holidays coming, these would be a lovely way to outdo your sister-in-law enhance a festive dessert.
So how, you may ask, do you make them? Do you need a special mold or complicated equipment? Nope. You just need chocolate and access to a tree…or a bush…or a flower pot. Seriously. Here’s the step-by-step lowdown:
How to Make Chocolate Leaves:
(Original idea from Secrets from a Caterer’s Kitchen by Nicole Aloni…which, by the way, is a fabulous book for party planning)
Semi-sweet chocolate chips
Silicone basting brush
1. Pick pliable, intact leaves from a rose bush, bougainvillea, eucalyptus tree, etc.
2. Thoroughly wash and dry leaves.
3. Melt desired amount of chocolate chips in a double boiler or in a small bowl in the microwave. (1/2 cup yields about 12 rose leaves.)
4. Using silicone basting brush, paint melted chocolate onto the backs of the leaves until completely covered, except for the stem.
5. Place covered leaves on a plate lined with wax paper and refrigerate until chocolate has cooled/hardened.
6. Holding the leaf stem, peel the chocolate imprint off of the leaf.
7. Store in an airtight container in a cool, dry place until ready for use.