Decorative Chocolate Leaves

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3 ounces warm melted dark chocolate or 3 ounces milk chocolate or 3 ounces chocolate
• 12 basil leaves (other non-poisoneous leaves you could use are rose, carnelia, lemon, mint, orange)

Recipe

• 1 dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
• 2 thinly coat the underside of the leaves.
• 3 run you finger along the edge of the leaves to remove any chocolate. this will make it easier to separate the leaf from the hardened chocolate.
• 4 place the leaves on a tray or plate covered with wax paper, chocolate side up.
• 5 place in fridge for about 15 minutes or until the chocolate has set.
• 6 hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
• 7 notes:.
• 8 don't use the chocolate if it's too hot. allow it to cool of a bit after melting.
• 9 if the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
• 10 spread a thicker coat of chocolate over large veins.
• 11 failures can be remelted.