INGREDIENTS

INSTRUCTIONS

* NOTE: Use paste food color, since contact with liquid makes chocolate
stiff and unmalleable. Coarsely chop white chocolate. Melt in a double
boiler over medium heat, stirring constantly, until completely smooth.
(White chocolate has a low melting point, so take care when melting.) With
a paper towel, wipe the underside of each citrus leaf to be sure the
surface is clean and dry. With a clean, dry paintbrush or pastry brush,
spread the melted chocolate up the side of the bowl of a double boiler in
order to slightly cool the chocolate. Paint the underside of a citrus leaf
with a thick layer of chocolate; spread it neatly to leaf's edge, and wipe
away excess. To tint the white chocolate and give it a variegated effect,
before brushing it on citrus leaves, pour it into a bowl, swirl in food
color with a toothpick or wooden skewer, and then spread the tinted
chocolate on a citrus leaf with a brush. Gently place leaves on a
parchment-lined baking tray. Freeze 5 to 10 minutes, until firm. Remove the
leaf from the chocolate by gently pulling back stem and loosening outer
edges. Use chocolate leaves immediately. Working quickly, arrange several
chocolate leaves on top of a cake or cupcake; stagger a second layer
between the first layer of leaves. (Cool hands in ice water, as necessary.)
Cut four jelly beans in half; place them in the center of chocolate flower.
Serve immediately. Makes 1 chocolate poinsettia.
Source: "Martha Stewart Living Magazine, Jun 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: Recipe from Kathleen Gasta, winner of the Good Things Holida
Converted by MM_Buster v2.0n.

A Message from our Provider:

“REMEMBER! Only _you_ can prevent forever fires!”