INGREDIENTS

INSTRUCTIONS

* NOTE: Use leaves that are pesticide-free and have pronounced veins
such as magnolia, nasturtium, lemon, rose and holly. Wipe outside of
leaves with a paper towel, ensuring that the surfaces are clean and
dry. Spread the tempered chocolate on the back of a leaf with your
fingertip or a clean, dry pastry brush; spread it neatly to the edge
of the leaf, and wipe away the excess. (Be sure each leaf is coated
with 1/4" chocolate; apply second coat if needed.) Repeat with as
many leaves as you wish to coat. Gently bend the leaves over the edge
of a parchment-lined baking tray to give them the curved, bowed shape
of real leaves. Refrigerate for 30 minutes to 2 hours. Remove the
molded chocolate from the leaves by gently pulling back leaf around
its outer edges. Use chocolate leaves immediately.
Source: "Martha Stewart Living Magazine, Feb 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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