| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Candies, Homemade st |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Good quality white chocolate (such as Lindt or Baker's), finely chopped |
| 20 |
|
Camellia or lemon leaves; wiped clean |
|
|
Wooden skewers |
|
|
Cranberry syrup reserved from poinsettia cake |
INSTRUCTIONS
Line large baking sheet with waxed paper. Stir white chocolate in top of
dbl boiler set over hot water just until melted and smooth. Remove from
over water. Cool to barely lukewarm. Using small metal spatula or spoon,
spread chocolate between 1/16 and 1/8" thick on veined underside of 1 leaf,
being careful not to drip over edges. Using flat end of wooden skewer, dab
4 tiny dots of cranberry syrup randomly on leaf. Using ponted end of same
skewer, gently draw syrup into chocolate to marbleize. Place leaf on baking
sheet. Repeat with remianing leaves. Freeze until chocolate is completely
set, about 30 mins. Starting at stem end, gently peel chocolate off 1 leaf.
Place on foil lined sheet; freeze. Repeat with remaining leaves, freezing
after each peeling to prevent leaves from softening. (Can be made 3 days
ahead. Keep frozen.) Makes 20, but since the leaves are so fragile the
recipe makes enough to yield 30.
Recipe by: Bon Apetit
Posted to KitMailbox Digest by sadrod <pax@pacbell.net> on Nov 23, 1997
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