Gold Brushed Chocolate Leaves Recipes

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CHOCOLATE MINT LEAVES



Chocolate Mint Leaves image

The heat from your hands will melt the chocolate, so use tweezers to hold the chocolate leaf as you peel back the mint with your fingers.

Yield makes enough for one 9-inch layer

Number Of Ingredients 2

18 fresh mint leaves, 1/4 inch of each stem intact
2 ounces semisweet chocolate, melted and cooled

Steps:

  • Using a small pastry brush, coat underside of each leaf with a thick layer of chocolate (If chocolate drips onto the top of the leaf, gently wipe it away with your finger.)
  • Drape the leaves, chocolate sides up, over the handle of a wooden spoon set on a parchment-lined baking sheet. Refrigerate until set, about 10 minutes.
  • Gently grasp the chocolate layer of each leaf with kitchen tweezers. Holding the stem, peel off mint leaf. Chocolate leaves can be kept in an airtight container in the refrigerator for up to 2 days.
  • Fresh mint leaves are coated on one side with melted semisweet chocolate. While still wet, the leaves are draped over a spoon handle to curve slightly.
  • After being chilled briefly, the chocolate is separated from the leaf with a pair of kitchen tweezers.

GOLD-BRUSHED CHOCOLATE LEAVES



Gold-Brushed Chocolate Leaves image

This recipe originally accompanied [Flourless Chocolate Cake with Chocolate Glaze](/recipes/food/views/5872) .

Yield Makes 15 leaves

Number Of Ingredients 5

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
15 fresh camellia or lemon leaves, wiped clean with moist paper towels, patted dry
Small artist's brush*
1 2-gram container gold dust*
*Artist's brush and gold dust, sold as Old Gold or Super Gold Luster Dust, are available at cake and candy supply stores.

Steps:

  • Line small baking sheet with foil. Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using pastry brush, carefully coat heavily veined sides of camellia leaves with melted chocolate. Using fingertips, wipe away any chocolate overflow from edges. Place leaves on prepared baking sheet. Freeze leaves just until firm, about 10 minutes.
  • Carefully peel camellia leaves from chocolate leaves. Return chocolate leaves to baking sheet; freeze at least 10 minutes. Dip artist's brush into gold dust; brush generously over some leaves. Cover and freeze. (Can be prepared 3 days ahead.) Arrange leaves decoratively on cake and serve.

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