|Chocolate leaves are simple to make but create a dramatic effect with little effort as |
shown here as decorations on our Chocolate Macadamia Nut Praline Tart.
|Citrus leaves from Michelle and Jay's backyard in Tucson.|
1 Pyrex bowl for heating chocolate
1 small pastry brush
1 sheet parchment paper
Waxy leaves—number will depend on how many leaves you will need for the item that you will be decorating. I used about fifteen for the Chocolate Macadamia Nut Praline Tart in the photo above.
8 ounces of semisweet chocolates—melted (the microwave is easiest)
Lay out your leaves on a cookie covered with parchment paper.
Once the chocolate is melted, brush the BACK of leaves and allow to chill or dry. Make sure the coating of chocolate is thick enough to peel easily off.
Once chilled (you most likely will need to chill the chocolate-covered leaves in the refrigerator for about an hour), gently peel the free leaf free from the chocolate. Chill leaves until ready to use.
|Try to handle the finished chocolate leaves as little as possible since the heat |
of your hand will cause them to start melting.
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