I know sometimes a wonderfully delicious or awesome recipe is posted and then I post a couple more that day or the next and if a reader is only stopping in every couple of days they might miss a great recipe as it's further down the page. Wanting my readers to give chocolate leaves a try this season, I'm reposting an old post that is a favorite. I hope you give it a go!
How to make chocolate leaves;
Take a walk through your yard to see what non-poisonous plants and tree's you have that may offer you beautiful small leaves with a lot of character and 'veins' on their undersides.
Clean leaves that you know have not been treated with chemicals are a must. I like to get them from my own garden and back yard as I can be sure of their chemical-free history.
Using melted white or dark chocolate or even almond bark, use a butter knife or a small, new paint brush or makeup brush to 'paint' the under side of the leaf.
Try not to get any melted chocolate on the top of the leaf, just paint the bottom in a nice thick, even layer.
Lay the leaves on foil, parchment paper or wax paper. Refrigerate for about 10 minutes to help the hardening process.
When the leaves are chilled the chocolate will be hardened and ready to peel off the leaf.
Gently and slowly peel the leaves off the chocolate and lay the chocolate leaf down. Sometimes the leaves can be used a second time if they are a bit sturdy but for the most part, plan to use each leaf only once.
Peel slowly and carefully.
Use your leaves to decorate cakes, desserts, cupcakes, cookies and more. The more veins the leaf has, the better and remember to only paint the under side for the best results.
Chocolate cupcakes need very little decor to make them scrumptious looking!
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