Chocolate Leaves

Chocolate Leaves

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2018
Chocolate Leaves Chocolate Leaves Chocolate Leaves, Use only nontoxic leaves, such as lemon, gardenia, grape, magnolia, nasturtium, rose, and violet, which are available at some florist shops.
Chocolate Leaves

Chocolate Leaves

Use only nontoxic leaves, such as lemon, gardenia, grape, magnolia, nasturtium, rose, and violet, which are available at some florist shops. Prep : 30 minutes plus chilling
  • 12 lemon leaves or other nontoxic leaves
  • 1 package (6 ounces) semisweet chocolate chips
  • 1/cup vegetable shortening
  1. Wash leaves in warm soapy water; pat thoroughly dry with paper towels.
  2. In heavy 1-quart saucepan, combine chocolate chips and shortening; heat over low heat, stirring frequently, until melted and smooth.
  3. With pastry brush or small metal spatula, spread layer of melted chocolate mixture on underside (back) of each leaf (underside will give more distinct leaf design). Place chocolate-coated leaves, chocolate side up, on waxed paper–lined cookie sheet. Refrigerate until chocolate is firm, about 30 minutes.
  4. With cool hands, carefully and gently peel each leaf away from chocolate.

TOXIC LEAVES

Do not allow these leaves to come in contact with chocolate or any other foods : amaryllis, azalea, caladium, daffodil, delphinium, dieffenbachia, English ivy, hydrangea, jonquil, larkspur, laurel, lily of the valley, mistletoe, narcissus, oleander, rhododendron. chocolate coins, chocolate gift, chocolate leaves, chocolate leaves for cake decoration, chocolate leaves to buy, chocolate online, chocolates online, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Chocolate Leaves

Article Categories : Cakes & Frostings

Chocolate Leaves

Chocolate Leaves

Use only nontoxic leaves, such as lemon, gardenia, grape, magnolia, nasturtium, rose, and violet, which are available at some florist shops.

Prep : 30 minutes plus chilling

  • 12 lemon leaves or other nontoxic leaves
  • 1 package (6 ounces) semisweet chocolate chips
  • 1/cup vegetable shortening
  1. Wash leaves in warm soapy water; pat thoroughly dry with paper towels.
  2. In heavy 1-quart saucepan, combine chocolate chips and shortening; heat over low heat, stirring frequently, until melted and smooth.
  3. With pastry brush or small metal spatula, spread layer of melted chocolate mixture on underside (back) of each leaf (underside will give more distinct leaf design). Place chocolate-coated leaves, chocolate side up, on waxed paper–lined cookie sheet. Refrigerate until chocolate is firm, about 30 minutes.
  4. With cool hands, carefully and gently peel each leaf away from chocolate.

TOXIC LEAVES

Do not allow these leaves to come in contact with chocolate or any other foods : amaryllis, azalea, caladium, daffodil, delphinium, dieffenbachia, English ivy, hydrangea, jonquil, larkspur, laurel, lily of the valley, mistletoe, narcissus, oleander, rhododendron.