Sep 252006
This is a fun and easy way to decorate a dessert, and you will WOW everyone into thinking it’s difficult! I tried this with rose, cabbage, hydrandia, and lemon leaves. The hydrandia, I felt, worked best because the veins were very pronounced.
Spray the leaves with a baking spray. Melt chocolate in a double boiler and with a brush coat well the entire back of the leaf. Let chocolate dry completely. (I placed it in the freezer for about 15 minutes). Finally peel the leaf away from the chocolate and you’re left with a chocolate leaf.
I heart Patty! What about on stuff you can eat like using Mint?
I did not try it on mint, but I would think that mint leaves are not sturdy enough. Also, you peel away the leave so it is all eatible.