Chocolate Leaves add a professional touch to both ordinary and elegant desserts. Wash and dry the leaves. Line a baking sheet
with wax paper. Melt the chocolate in the top of a double boiler over hot water. With a table knife or a small spatula, spread
the melted chocolate over the underside of the leaves. Place the leaves chocolate-side up on the
4 oz. semisweet chocolate
lined taking sheet. Refrigerate them until the chocolate is firm. The chocolate-covered leaves may be frozen.
To remove the leaf from the chocolate, grasp the leafs stem and pull gently. The chocolate and the leaf will separate. Discard
the leaves and use the chocolate leaves to garnish desserts.