Thursday, February 16, 2006
Let's make chocolate leaves. First, go out to your nearest citrus tree and pick leaves in a variety of sizes.
Wash and pat dry the leaves.
Melt in a saucepan some bittersweet to semi-sweet baking chocolate.
Stir it to prevent it from burning.
Use a spoon to coat the back side of the citrus leaves with melted chocolate.
Place the leaves on waxed paper and place in your freezer.
After the chocolate has hardened, remove the tray from the freezer and let it sit for a minute or two before carefully peeling the leaves off.
Use them to decorate a cake or large cookies.
This cake features chocolate leaves on chocolate frosting. Raspberries are a decorative accent.
You might want to try a different color frosting to make the leaves stand out more.
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Wash and pat dry the leaves.
Melt in a saucepan some bittersweet to semi-sweet baking chocolate.
Stir it to prevent it from burning.
Use a spoon to coat the back side of the citrus leaves with melted chocolate.
Place the leaves on waxed paper and place in your freezer.
After the chocolate has hardened, remove the tray from the freezer and let it sit for a minute or two before carefully peeling the leaves off.
Use them to decorate a cake or large cookies.
This cake features chocolate leaves on chocolate frosting. Raspberries are a decorative accent.
You might want to try a different color frosting to make the leaves stand out more.
