Decorative Chocolate Leaves Recipes

HOW TO DECORATE WITH MELTED CHOCOLATE

Steps:

• Chop the chocolate into small, even pieces. If using a microwave to melt the chocolate, place the chocolate in a heatproof bowl and microwave on 50% power in 15-second bursts, stirring after each burst to make sure the chocolate doesn't burn, until melted and smooth. The exact timing will vary depending on the amount of chocolate and the wattage of your microwave but will probably take around 1 1/2 minutes. (You want to be certain that the bowl and implement you use to stir the chocolate are completely dry. The introduction of any water into the chocolate will cause it to seize and not melt properly.) If using a pan on the stovetop to melt the chocolate, place the chocolate in a heatproof bowl placed over but not touching a pan of simmering water and wait, stirring occasionally to make sure the chocolate doesn't burn, until the chocolate is melted and smooth. (You want to be certain that the bowl and implement you use to stir the chocolate are completely dry and that no steam or water from the pan comes into contact with the chocolate. The introduction of any water into the chocolate will cause it to seize and not melt properly.) Remove the pan from the heat.
• Cover a plate or baking sheet with wax paper or parchment paper. If making chocolate squiggles or shapes, use a teaspoon and drizzle the chocolate into squiggles or shapes on the paper. If making chocolate letters, pour the melted chocolate into a plastic squeeze bottle or a disposable piping bag (available in most shops in the cake baking sections) or a large resealable plastic bag or a cone that you formed from parchment paper. If using a plastic bag, just snip the end off close to the tip for thin lettering or a little further up for thicker lettering. (Keep in mind that thicker letters are less likely to break once cooled.) Then simply write, er, pipe your letters or words or numbers as desired, gently squeezing the bag from the top toward the tip as you write to keep a slow but continual flow of melted chocolate coming through the tip.☞TESTER TIP: If you make a mistake and one of your letters looks wonky or is uneven, just eat it and try again. If you don't trust your penmanship, before melting the chocolate, print out your words or designs at the desired size and tape the printout onto your work surface beneath the sheet of parchment paper and trace over the lines with chocolate.
• Transfer everything to the refrigerator until the chocolate hardens, 10 to 20 minutes.
• If using a microwave to melt the chocolate, place the chocolate in a heatproof bowl and microwave on 50% power in 15-second bursts, stirring after each burst to make sure the chocolate doesn't burn, until melted and smooth. The exact timing will vary depending on the amount of chocolate and the wattage of your microwave but will probably take around 1 1/2 minutes. (You want to be certain that the bowl and implement you use to stir the chocolate are completely dry. The introduction of any water into the chocolate will cause it to seize and not melt properly.)If using a pan on the stovetop to melt the chocolate, place the chocolate in a heatproof bowl placed over but not touching a pan of simmering water and wait, stirring occasionally to make sure the chocolate doesn't burn, until the chocolate is melted and smooth. (You want to be certain that the bowl and implement you use to stir the chocolate are completely dry and that no steam or water from the pan comes into contact with the chocolate. The introduction of any water into the chocolate will cause it to seize and not melt properly.) Remove the pan from the heat.

CHOCOLATE LEAVES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with waxed paper or parchment paper..
• Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
• Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
• Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
• Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
• When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
• If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.

CHOCOLATE-MINT LEAVES

Steps:

• Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
• Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

CHOCOLATE LEAVES

Steps:

• Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
• *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

DECORATIVE CHOCOLATE LEAVES

Steps:

• Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
• Thinly coat the underside of the leaves.
• Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
• Place the leaves on a tray or plate covered with wax paper, chocolate side up.
• Place in fridge for about 15 minutes or until the chocolate has set.
• Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
• NOTES:.
• Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
• If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
• Spread a thicker coat of chocolate over large veins.
• Failures can be remelted.