We are three sisters united in our search for the divine - in food, libation, literature, art, and nature. This blog will capture the true, sometimes decadent, at times humorous, and every so often transcendent adventures of the Salvation Sisters.

Saturday, December 13, 2014

How To Make Chocolate Leaves for Dessert Garnishing

by Linda

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.
   Making your own chocolate leaves is a wonderful way to garnish desserts at home. Generally speaking you will have the leaves that you need in your own garden. Generally speaking, any waxy and stiff leaf (that is not poisonous will work)—ivy, citrus and camellia are good choices.

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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