MAKE YOUR OWN IMPRESSIVE DECORATIONS FOR DESSERTS AND CAKES
Ensure leaves are fresh, clean, dry and pesticide-free. If there is any doubt, use the leaves for decoration only. A selection of leaf types and sizes make a more impressive natural arrangement. Choose flattish leaves with pronounced veins on the back for a clearer imprint of the design. Allow a few extra leaves to allow for breakages
200g chocolate will cover around 24 leaves.
Leaves can be made in a variety of colours and flavours of chocolate. We recommend
70% Dark Chocolate Fondue Buttons 700g (£9.95)
Milk Chocolate Fondue Buttons 700g (£9.95)
Creamy White Chocolate Fondue Buttons 700g (£9.95)
Lustre Powder though not essential, adds a professional finish.
Use a clean food-safe brush.
- Line a tray with parchment paper.
- Set a heat proof bowl over, but not touching, a shallow pan of simmering water. Gently melt the chocolate, stirring to prevent overheating.
- Brush a thick layer of chocolate on the underside of each leaf, noting that if the leaves are too thin they may be too fragile to handle. Set on the paper chocolate-side up.
- Leave in a cool place while the chocolate sets (approx 20 minutes).
- When the chocolate is fully set, peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent melting the chocolate. Enhance the shape by trimming excess chocolate very carefully with a sharp knife.
- Brush a thin layer of lustre powder along the edges or over the whole leaf for a more dramatic effect.
For best visual effect use the leaves as soon as possible. Keep cool and dry. Storing in the fridge is not advised due to the risk of condensation causing surface blemishes.