Chocolate Leaves Leaves You Wanting for More
Transform your dessert game with "Chocolate Leaves Leaves You Wanting for More," a simple yet breathtaking recipe that combines the richness of dark chocolate with the delicate beauty of natural leaves. Perfect for decorating cakes, cupcakes, or serving as standalone treats, these edible chocolate leaves are crafted by brushing melted chocolate onto the veined side of non-toxic leaves like mint, rose, or lemon, creating a stunningly textured design. With just 20 minutes of prep, this recipe offers an artistic and delicious way to impress guests. Featuring dark chocolate with at least 70% cocoa for a decadent flavor and an optional gloss-enhancing touch of butter or oil, these handcrafted chocolate accents are as visually stunning as they are satisfying. Whether you use them to adorn a dessert table or enjoy them on their own, these elegant chocolate leaves are guaranteed to leave your audience craving more!
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Recipe Information
Ingredients
- 200 grams Dark chocolate (at least 70% cocoa)
- 15 leaves Fresh non-toxic leaves (e.g., mint, rose, or lemon leaves)
- 1 teaspoon Butter or neutral oil (optional, for extra gloss)
Instructions
1. Wash and dry the leaves thoroughly using cool water and a soft towel. Ensure they are completely dry, as water can interfere with the chocolate.
2. Chop the dark chocolate into small, even pieces to ensure it melts uniformly.
3. Melt the chocolate using a double boiler method: Place the chocolate in a heatproof bowl over a pot of simmering water. Stir gently until fully melted. Alternatively, melt the chocolate in the microwave in 15-second intervals, stirring after each interval to prevent overheating.
4. If desired, mix in 1 teaspoon of butter or neutral oil for added glossiness.
5. Using a food-safe brush, apply a generous layer of melted chocolate onto the back (vein side) of each leaf. The veins give the chocolate its beautiful texture. Avoid the front side, as it may not hold detail as well.
6. Lay the chocolate-coated leaves onto a parchment-lined baking sheet, ensuring the chocolate side is facing up. Repeat until all the leaves are coated.
7. Place the baking sheet in the refrigerator for 30 minutes or until the chocolate has completely hardened.
8. Once set, carefully peel the leaves away from the chocolate, starting at the stem and working your way down to avoid breakage. The chocolate should retain the shape and texture of the leaf.
9. Arrange the chocolate leaves on a serving platter or use them as garnishes for cakes, cupcakes, or desserts.
10. Store in an airtight container in a cool, dry place for up to 5 days. Enjoy your handcrafted edible art that will leave everyone impressed and wanting more!
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 48.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
