IngredientsMelted dark, white and milk chocolate.
Directions1 Select your leaves. Try to pick leaves all the same size. Decide whether you are going to coat the top or underside of the leaves. The design on the underside is usually in more relief and will give more texture to the chocolate. Melt the chocolate in the oven or over hot water.
2. Dip a side of the leaf in the chocolate, making sure that it is coasted all over.
3. Place the leaves, chocolate side up, flat on a piece of parchment or wax paper, chocolate showing.
4. White chocolate is usually thicker. It is not runny enough to coat by dipping. Instead, use a spatula or knife to spread it well. Place the coated leaves flat on the paper.
5. When the chocolate is almost set but still soft, place in a curved pan to mold. If the chocolate is still too soft it will run toward the center of the leaves; if it is too hard it will break when bent. Set the mold in the refrigerator until the leaves are set.
6. Pull the leaf from the chocolate. It should come off easily.
7. Arrange all your leaves on a platter or use to decorate a cake or a cold soufflÈ.
The best and easiest way to make chocolate leaves, writes Jacques Pepin, is to coat real leaves with chocolate. Natural leaves come in all shapes and sizes and make beautiful designs. Use dark chocolate, milk chocolate (which has a lighter color) or white chocolate.