Posted on June 4 2012

Chocolate Leaves

This past weekend I had my first official order for a birthday cake, and the most amazing five-year-old made one request: chocolate leaves!  Seriously, brilliant!  For a brief moment I was worried I was going to be asked to make Lightning McQueen or Spiderman.  (I’m guessing that’s what my little dude will inevitably request for his cake in a couple of months…)  But, no.  Just chocolate leaves and strawberries.  That, I can do.

I was so incredibly excited throughout the process.  I picked leaves from my roses, carefully washed them, and was giddy as I was melting chocolate.  In fact I was so excited about the process that I forgot to take as many photos as I would have liked.  (I just snapped a few on my phone.)  From start to finish, not including the time in the fridge, it took around 15 or 20 minutes.  It’s so quick that I had little time to worry about whether or not they were going to turn out well.  That’s my kind of endeavor.  Turns out, they’re amazing!  AND THEY REALLY LOOK LIKE CHOCOLATE LEAVES!

Chocolate Leaves

You’ll need a bar of chocolate (I used a 70% cacao, bittersweet bar of chocolate), and a however many leaves you desire to make.  I used rose leaves, but lemon or basil leaves would work well, also.  (Note: There are bad leaves to use: poison ivy, poison oak, or any other leaf containing poison.)

Wash and dry the leaves, then place them on something that will fit in your refrigerator.  Coarsely chop the entire bar of chocolate.  Bring about two inches of water to simmer in a heavy saucepan.  Place the chocolate in a heat proof bowl that can rest securely over the saucepan.  Stir until it’s melted, then let cool just for a few minutes.

Using a pastry brush, gently brush on the chocolate to the underside (the matte side) of the leaf, being careful not to get the chocolate over the edges.  (That makes it difficult to separate the leaves from the chocolate at the end.)  Once all the leaves are covered, place in the fridge until they’ve solidified.

At that point, reheat the chocolate and brush on another layer, then place them in the fridge once again to cool.  Once they are, peel the leaves away from the chocolate, starting from the stem end.  YOU’VE MADE CHOCOLATE LEAVES!  Go decorate something!  Or just eat them like some fancy crazy person who only eats chocolate in delicate leaf form.

  1. Lindsey says:

    That looks beautiful! I love the idea! Combining cooking and nature always wins in my book.

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