Chocolate Leaves

Ingredients

• 1.fresh leaves (ivy or rose), washed and dried; use the back of the leaf
• 2.coating chocolate or Nestlé Easymelt, melted

Method

1. 1.Wash and dry the leaves.
2. 2.Melt the chocolate. Can be done in the microwave — cook for 4 minutes on medium or melt in double boiler over hot, not boiling water.
3. 3.Coat the back of each leaf with the chocolate. Use a teaspoon.
4. 4.Ensure that no chocolate overlaps other side of leaf. Run finger round edge to prevent this.
5. 5.Dry at room temperature.
6. 6.When dry and set, carefully pull off leaf by its stem.
7. 7.Store in a Tupperware container.

Notes

• Chocolate leaf will break if top of leaf is not clean.
• Use to decorate the Chocolate Bavarian Cream.
• Ivy and rose leaves are decorative but not edible — use edible leaves (e.g. lemon or camellia) if guests will eat the garnish.