Decorative Chocolate Leaves
Does this recipe appeal? Click
here for a printable version!
Winner of the 1992 NCR Bake-Off. Submitted by Penny Vanadia.
Ingredients:
- 12 non-toxic leaves (available from your florist)
- 6 oz white baking bars
- Paste food coloring, optional
- Dark or semi-sweet chocolate, melted, optional
Directions:
Thoroughly wash and dry leaves. Melt the baking bars in the microwave or
on top of the stove using a double boiler. If desired, tint with a tiny amount
of food coloring or dark or semi-sweet chocolate. Cool until slightly thickened.
Spoon or brush melted baking bars onto backside of leaf, about 1/16-inch
thick, staying away from the edges of the leaves. Make large and small petals
in shape of your choosing (holly, poinsettia, rose, etc.). Place coated leaves
on plate or cookie sheet and refrigerate until set, about 30 minutes.
Beginning at stem end, gently peel green leaf away from coating. Refrigerate
petals until ready to use. Petals may be used to decorate any dessert. To
make a poinsettia blossom, layer and overlap petals to create the flower.
Makes 8 large and 4 small petals
|
Bakery
