Chocolate Leaves For Garnish Food

CHOCOLATE-MINT LEAVES

Chocolate-Mint Leaves image

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

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 5

Ingredients

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

Steps:

Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

CHOCOLATE LEAVES-FOR GARNISH

Chocolate Leaves-for garnish image

Easy, pretty and so yummy. These edible leaves are so beautiful on any dessert.

Provided by Bea L.

Categories Chocolate

Number Of Ingredients 2

Ingredients

20 assorted sizes of maple leaves
1/2 bag cocoa candy melts

Steps:

1. Carefully wash leaves really well and carefully pat dry with a paper towel.
2. Place leaves on cookie sheet lined with waxed paper.
3. Melt candy melts then carefully brush on tops of leaves.
4. Refrigerate long enough for candy to harden (maybe 5 minutes, give or take) and carefully pull leaves away from candy.
5. I have used maple & dogwood leaves.

CHOCOLATE LEAVES

Chocolate Leaves image

Categories Chocolate Condiment Winter Bon Appétit

Yield Makes about 40

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)

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.

WHITE CHOCOLATE LEAVES

White Chocolate Leaves image

Categories Chocolate Dessert Quick & Easy Gourmet

Number Of Ingredients 0

Ingredients

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.

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