INGREDIENTS

INSTRUCTIONS

1. Thoroughly wash the leaves and pat dry with paper towels. Line a baking
sheet with waxed paper.
2. In the top of a double boiler over simmering water, melt the chocolate
and butter, stirring until smooth. Remove from the heat, leaving the top of
the double boiler over the pan of hot water.
3. Using a pastry brush, spread the chocolate on the underside of the
leaves, about 1/8 inch thick. Do not coat over the edges or it will be
difficult to separate the chocolate from the leaves. Place on the prepared
pan and chill for 30 minutes to 1 hour, or until hard.
4. Starting at the stem end, carefully peel the leaves off the chocolate.
Place the chocolate leaves on the pan and chill until using.
Baking Notes: Not all leaves are safe to use in this recipe. Do not use any
living leaves that have not been thoroughly washed. Inquire with a florist
or nursery as to whether a particular flower or leaf is fit to eat or come
into contact with food. For white chocolate leaves, substitute 2 ounces
white chocolate or almond bark or 1/2 cup white chocolate chips.
Per serving: 13 Calories; 1g Fat (55% calories from fat); 0g Protein; 1g
Carbohydrate; 0mg Cholesterol; 2mg Sodium
Recipe by: 1001 Chocolate Treats, Gregg Gillespie, ISBN-1-884822-86-X
From The Chocolate Archives, Dec 1997, http://www.choco.com

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