How to Make a Chocolate Leaf

Turn ordinary chocolate into delicate gourmet leaves as a garnish.

Edible chocolate leaves are the type of decoration you might see on a gourmet cake or dessert. Realistic and delicate, they seem like the type of thing only an expert can create, but they are simple to make. You can create these beautiful garnishes to add elegance to any dessert.

Things You'll Need

• 6 - 12 small, organic, non-toxic leaves
• 5 oz. molding or candy chocolate
• Double boiler
• Small paintbrush
• Wax paper
• Cookie sheet or flat tray

Instructions

1. Prepare the leaves for the chocolate by cleaning them thoroughly. Use organic, edible leaves. Small leaves, such as lemon tree or similar leaves, work well and result in a pretty, chocolate leaf. Ideally, you have leaves that are relatively clean and you can wipe with a slightly damp cloth to remove any dust or dirt. If necessary, you can wash the leaves in plain water and dry them thoroughly with a dry cloth. Take care not to avoid rubbing the leaves or only as little as is necessary as it removes the natural oil from the leaf that helps release the chocolate.

2. Place the chocolate in the top of a double boiler. If you don't have a double boiler, a small pot and a small metal bowl that fits on top of the pot without sitting all the way down into the water will work. Set the chocolate aside while you boil the water in the pot. When the water boils, place the chocolate on the top and stir gently until it is just melted. Remove the pot and the chocolate from the heat, leaving the bowl or double boiler top in place on top of the pot to maintain the chocolate's melted consistency.

3. Paint the underside only of the leaf with the chocolate using the pastry or paint brush. Leave a small border along the edge of the leaf visible. The chocolate should be less than 1/8-inch thick. Cover the center stem well to be sure the center of the leaf is strong. Lay the leaves chocolate-side up on wax paper on a cookie sheet or flat tray.

4. Freeze the leaves for about 30 seconds to 1 minute to solidify the chocolate. Remove from the freezer.

5. Grasp the stem of the leaf in your fingers and gently pry the edge of the leaf up with a fingertip along the sides until it is loosened. You can twist the main stem gently to release it from the chocolate. Carefully peel the leaf in a downward motion. Try not to grasp the chocolate leaf between your fingers, rather slip a fingertip beneath it to lift as you peel the real leaf away. Peel the remaining leaves, and refrigerate or use immediately.

Tips & Warnings

• You can dip edible leaves, such as mint leaves, completely in the chocolate and use them for garnish as well, with the leaf also being eaten with the chocolate.

References

• An Occasional Chocolate: Chocolate Leaves - How To
• Aki's Kitchen: Chocolate Leaves