INGREDIENTS

INSTRUCTIONS

CHOCOLATE LEAVES:  Select non-poisonous leaves such as mint or rose
leaves. Wash the leaves and pat dry with paper towels. Melt 1 or 2
(1-ounce) squares semisweet chocolate over hot water in a double
boiler; let cool slightly.  Using a small spatula, spread a thin  layer
of chocolate on the back of each leaf.  Place leaves on a wax
paper-lined cookie sheet, chocolate side up; freeze until chocolate  is
firm, about 10 minutes. Grasp leaf at stem end and carefully peel  away
from chocolate. Chill leaves until ready to use.  CHOCOLATE CURLS:
Melt 4 (1-ouce) squares semisweet chocolate over hot  water in a double
bliler.  Pour chocolate out into a wax paper-lined  cookie sheet.
Spread chocolate with a spatula into a 3-inch-wide  strip. Smooth top
with a spatula.  Chill chocolate until it feels  slightly tacky but not
firm.  (If too hard, curls will break; if too  soft, chocolate will not
curl.)  Gently pull a vegetable peeler  across chocolate until curls
form. Transfer curls to a tray by  inserting a wooden pick in end of
curl. Chill curls until ready to  use. CHOCOLATE-DIPPED FRUIT: Make
sure fruit is completely dry before  dipping. Melt 4 (1-ounce) squares
semisweet chocolate over hot vater  in a double boiler; transfer to a
small bowl, and let cool slightly.  Grasp fruit by stem and dip in
chocolate, turning to coat the bottom  of the fruit. Allow excess to
drip back into bowl. Lay fruit on side  on a wax paper-lined cookie
sheet. Allow fruit to stand at room  temperature until chocolate
hardens or place in refrigerator about 10  minutes. Don't store coated
fruit in refrigerator; the chocolate  coating will sweat when returned
to room temperature and will lose  its sheen. CHOCOLATE CUTOUTS: Melt 6
(1-ounce) squares semisweet  chocolate over hot water in a double
boiler; cool slightly. Line a  cookie sheet with aluminum foil; pour
the chocolate onto the cookie  sheet, and gently shake it until
chocolate is smooth and level and  about 1/8-inch thick. Let stand
until partially set. Press a cookie  cutter half-way through the
chocolate to outline shapes. Remove the  cutter, and let stand until
chocolate is firm. When hard, reposition  the cutter over the oulines,
and press down to cut smoothly. Lift the  cutter up, and remove the
cutout by gently pressing through the  cutter with a small wooden
utensil (fingers will leave prints on  chocolate). GRATED CHOCOLATE:
You can grate unsweetened, semisweet,  or milk chocolate to sprinkle on
top of pies, etc. It's easiest done  in a food processor, but you can
grate it by hand. When grating by  hand, hold chocolate with a paper
towel or wax paper so heat from  your hand will not soften or melt the
chocolate. FOOD AND WINE BB  TOPIC: FOOD SOFTWARE TIME: 07/04 8:30 AM
TO:      ELAINE RADIS   (BGMB90B) FROM: ELAINE RADIS (BGMB90B)
SUBJECT: R-MM CHOCOLATE DESRT  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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