How to Make Chocolate Leaves

Celebrate the leaves of autumn with chocolate! Garnish pumpkin cupcakes or gingerbread with handmade chocolate leaves. Add an elegant touch to seasonal treats.

Difficulty:

Easy

Instructions

Things You'll Need

• 12 small unsprayed, nontoxic leaves with sturdy veins
• 3 ounces dark, milk or white chocolate, chopped
• Unsprayed, nontoxic leaves
• Cookie sheet
• Pastry brush or new paint brush

1. Line a cookie sheet with waxed paper.

2. Place the chocolate in a small bowl and microwave for 30 seconds. Stir and repeat until it melts.

3. Wash leaves. Dry well with paper towels.

4. Use a pastry brush; a new, small paintbrush; or a butter knife to paint chocolate all over the underside (the veiny side) of the leaves.

5. Rest the leaves, painted side up, on the waxed paper. Place cookie sheet in a cool, dry place, or refrigerate briefly until the chocolate is firm.

6. Grasp the leaf stem and peel carefully, away from the chocolate. Refrigerate chocolate leaves on the waxed paper until you're ready to use them.

Tips & Warnings

• If you're decorating a large cake or a lot of cupcakes, use 3 ounces of dark, milk and white chocolate. Three colors of leaves will add variety.

• A never-used eyeshadow brush works well on small leaves; look through your makeup-counter giveaways for one.

• Make sure you use nontoxic leaves, such as rose, lemon, mint or camellia.