Non-toxic leaves such as rose or lemon leaves 2/3 cup HERSHEY'S Semi-Sweet
Chocolate Chips
Thoroughly wash and dry leaves to be coated. In top of double boiler over
not, not boiling, water, melt 2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips;
stir until completely melted. With small soft-bristled pastry brush, brush
melted chocolate on top of each leaf. (Use underside of leaf for more
distinct vein markings.) Avoid getting chocolate on other side of leaf or
removal may be difficult. Place on wax paper-covered cookie sheet;
refrigerate until very firm. Carefully peel or tear leaves away from
chocolate. Place on tray; cover and refrigerate until ready to use.
NOTE: Most leaves are safe to use providing they have been thoroughly
washed. If in doubt, check with your florist Rose leaves and lemon leaves
are particularly attractive.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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