Chocolate Leaves Leaves You Wanting For More

CHOCOLATE LEAVES LEAVES YOU WANTING FOR MORE

simply yummy and so very creative!

Time: 40 minutes

Steps:

  • break the chocolate into pieces
  • keep aside in a bowl
  • heat water in a pan
  • place the bowl with chocolate in it making sure that water does not spill into the bowl
  • double boil it until the chocolate melts
  • line a tray with grease-proof paper
  • gently dip the back of each bay leaf in the chocolate and place it on the tray with the chocolate side of the leaf on top
  • chill the leaves for 30 minutes and peel off the bay leaves to make yum chocolate leaves


chocolate leaves   leaves you wanting for more image

Number Of Ingredients: 2

Ingredients:

  1. bay leaves
  2. chocolate


CHOCOLATE LEAVES

Recipe From foodnetwork.com

Provided by Food Network

Time 45m

Yield Approximately 2 dozen leaves

Steps:



Chocolate Leaves image

Number Of Ingredients: 1

Ingredients:

  • 16 ounces bittersweet chocolate, tempered


DECORATIVE CHOCOLATE LEAVES

A recipe found in Chatelaine Food Express Quickies. Zaar's ingredient list won't let me list "small fresh leaves" as the ingredient so I've used " basil leaves". Make sure your leaves are NON-POISONEOUS, pesticide free, unsprayed, clean and dry. You'll also need a pastry brush, new small paint brush, butter knife or small spatula for spreading.

Recipe From food.com

Provided by Dreamer in Ontario

Time 30m

Yield 12 leaves

Steps:

  • Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
  • Thinly coat the underside of the leaves.
  • Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
  • Place the leaves on a tray or plate covered with wax paper, chocolate side up.
  • Place in fridge for about 15 minutes or until the chocolate has set.
  • Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
  • NOTES:.
  • Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
  • If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
  • Spread a thicker coat of chocolate over large veins.
  • Failures can be remelted.


Decorative Chocolate Leaves image

Number Of Ingredients: 2

Ingredients:

  • 3 ounces milk chocolate or 3 ounces white chocolate
  • 12 basil leaves (other NON-POISONEOUS leaves you could use are rose, carnelia, lemon, mint, orange)


CHOCOLATE LEAVES FOR ORANGE SPICE CAKE

Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.

Recipe From marthastewart.com

Provided by Martha Stewart

Yield Makes 30 leaves

Steps:



Chocolate Leaves for Orange Spice Cake image

Number Of Ingredients: 3

Ingredients:

  • 30 pesticide-free lemon leaves, (20 small leaves and 10 large leaves)
  • 10 ounces white chocolate, finely chopped
  • Green and pink gel-paste food coloring


CHOCOLATE LEAVES

Recipe From epicurious.com

Yield Makes about 40

Steps:

  • Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
  • *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.


Chocolate Leaves image

Number Of Ingredients: 3

Ingredients:

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 40 assorted sizes of camellia leaves or lemon leaves, wiped clean
  • Gold dust* (optional)


CHOCOLATE-MINT LEAVES

Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Chocolate-Mint Leaves image

Number Of Ingredients: 5

Ingredients:

  • Fresh mint leaves
  • Bittersweet chocolate, melted and cooled slightly
  • Small paintbrush
  • Skewers
  • Kitchen tweezers


WHITE CHOCOLATE LEAVES

Recipe From epicurious.com

Steps:

  • In a metal bowl set over a saucepan of barely simmering water melt 2 ounces white chocolate. Pat dry 20 pesticide-free non-toxic leaves (such as rose or lemon) and with a pastry brush coat backs of leaves about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, 30 minutes, or until very firm. Carefully peel off real leaves. Chocolate leaves keep, layered between sheets of wax paper and chilled, 1 week. Recommended for garnish on cakes, berry desserts, and chocolate mousses.


White Chocolate Leaves image

Number Of Ingredients: 0

Ingredients:


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