Chocolate Leaves
White chocolate is most effective when used in contrast against a white frosting.
Use small fresh edible leaves such as nasturtiums or mint with good vein structures.
• 4 ounces semisweet chocolate or white chocolate
• Edible leaves for painting
Melt the chocolate in the top of a double boiler over warm water until it is melted but not too hot.
• Paint the bottoms of the leaves with a pastry brush or new brush bought expressly to be used for foods only.
• Make an even layer and work away from the edge of the leave so it doesn’t get to heavy. Let the first layer harden and then do the second one.
• Refrigerate on wax paper sheets as you work — especially if the kitchen is hot.
Working time: 15 minutes
Preparation time: 20 minutes
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