Yield: 14 servings
| Measure | Ingredient |
|---|---|
| 14 \N | Lemon, orange, rose |
| \N \N | Or camellia leaves (see notes) |
| 3 ounces | Semisweet, bittersweet, |
| \N \N | Or white chocolate (see notes) |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Wash leaves and dry thoroughly with a towel. Carefully melt chocolate in top of a double boiler or use a small glass bowl in a microwave until melted and smooth. Using a narrow metal spatula or a dull knife, spread a thick layer of chocolate on underside of each leaf to within 1/16 inch of each. Do not let chocolate go over edges of leaves. Place leaves, chocolate side up, on a wax paper-lined plate or tray. Refrigerate until chocolate is firm, 25 to 30 mins, or longer. 2. To remove chocolate from leaf, grasp stem of leaf and gently peel off leaf to separate.
Touch chocolate as little as possible to avoid fingerprints and smudging. Discard green leaves. Refrigerate or freeze chocolate leaves in an airtight container until ready to use.
Note: Although chocolate leaves look difficult to make, they require a little practice to turn out great leaves. Be sure to spread a thick coating of chocolate on leaves. If the layer is too thin, the chocolate leaves will crumble and break when you try to separate them.
NOTES : Leaves: use non-toxic stiff leaves with well-defined veins and with ¼ to ½ inch of stem attached.
Chocolate: Use any of the above. White should be imported. You can
also use coating chocolate.