Best 7 Chocolate Leaves For Garnish Recipes

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Indulge in the art of edible artistry with our curated collection of chocolate leaf recipes, perfect for adding an elegant touch to your culinary creations. Learn how to craft realistic and visually stunning chocolate leaves that will elevate your desserts, cakes, and even savory dishes to new heights. Discover the secrets of tempering chocolate, creating intricate leaf patterns, and achieving that perfect glossy finish. With step-by-step instructions and insightful tips, these recipes cater to both novice and experienced chocolatiers, ensuring a delightful and rewarding experience. Explore the versatility of chocolate leaves as you discover how to incorporate them into a variety of desserts, from classic chocolate tarts to contemporary plated desserts. Elevate your culinary skills and impress your guests with these exquisite edible masterpieces.

Let's cook with our recipes!

CHOCOLATE LEAVES



Chocolate Leaves image

Chocolate leaves are decorations that look just like delicate leaves. Learn how to make chocolate leaves and use them to top cakes, cupcakes, and more.

Provided by Elizabeth LaBau

Categories     Candy

Time 30m

Number Of Ingredients 3

24 fresh leaves (washed and dried)
8 ounces chocolate candy coating
Optional: luster dust (to decorate)

Steps:

  • Gather the ingredients.
  • Prepare a baking sheet by lining it with waxed paper or parchment paper..
  • Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
  • Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
  • Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
  • Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
  • When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
  • If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.

Nutrition Facts : Calories 53 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 9 mg, Sugar 5 g, Fat 3 g, ServingSize 24 leaves (24 servings), UnsaturatedFat 0 g

CHOCOLATE LEAVES



Chocolate Leaves image

Categories     Chocolate     Condiment     Winter     Bon Appétit

Yield Makes about 40

Number Of Ingredients 3

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
40 assorted sizes of camellia leaves or lemon leaves, wiped clean
Gold dust* (optional)

Steps:

  • Line large baking sheet with foil. Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F. Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely. Arrange chocolate side up on prepared baking sheet. Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature. Chill leaves until firm, about 45 minutes. Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet. (Can be made 2 days ahead. Cover and keep chilled.) Using small artist brush, carefully brush some leaves with gold dust, if desired.
  • *Available at cake and candy supply stores, or by mail from Jane's Cakes and Chocolates at 800-262-7630.

CHOCOLATE-MINT LEAVES



Chocolate-Mint Leaves image

Chocolate molded into the shape of mint leaves makes a heavenly garnish for our Chocolate-Mint Cupcakes and Chocolate-Mint Torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

Fresh mint leaves
Bittersweet chocolate, melted and cooled slightly
Small paintbrush
Skewers
Kitchen tweezers

Steps:

  • Using paintbrush, coat underside of 1 leaf with a thick layer of chocolate. Drape leaf, chocolate side up, over a skewer set on a parchment-lined baking sheet, top. Repeat. Refrigerate until set, about 10 minutes.
  • Gently grasp each leaf with tweezers, and peel from chocolate. Use chocolate leaves to decorate as desired, or store, refrigerated, in an airtight container for up to 2 days.

CHOCOLATE LEAVES



Chocolate Leaves image

This is a beautiful and tasty garnish for desserts. *** Use any left over chocolate up by making dots, #, $, or squiggly shapes of your choice... cool and store in airtight container for future use on your desserts.

Provided by Colleen Sowa

Categories     Chocolate

Time 20m

Number Of Ingredients 1

3 - 12 oz chocolate, melted

Steps:

  • 1. For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves (I have also used plastic leaves of different sizes). Place on wax paper lined baking sheet.
  • 2. Refrigerate until firm, it only takes a few minutes.
  • 3. Carefully peel off leaves (they will look like real leaves and will add a special garnish to your desserts. I make them up and keep on hand, You can add to a simple scoop of ice cream with some berries and whipped cream... very easy and beautiful presentation!
  • 4. I don't waste a drop of the melted chocolate! I make little squiggly lines, circles of different sizes, dots... and save them for garnishes too!

LAUREN AMSTERDAM'S CHOCOLATE LEAVES



Lauren Amsterdam's Chocolate Leaves image

This recipe for delicious chocolate leaves is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Try these leaves atop Ty Amsterdam's Mud Pie.

Provided by Martha Stewart

Categories     Fall Recipes

Yield Use to make as many leaves as desired

Number Of Ingredients 1

3 bars (3 1/2 ounces each) best-quality dark or milk chocolate

Steps:

  • Wash and dry freshly picked leaves of your choice; set aside. In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Immediately transfer chocolate to a squeeze bottle.
  • Place leaves on a parchment-lined baking sheet, bottom side up. Outline each leaf with chocolate, then fill in centers. Transfer leaves to freezer until chocolate has set.
  • Peel leaves from chocolate and use chocolate leaves for garnish.

WHITE CHOCOLATE LEAVES



White Chocolate Leaves image

Categories     Chocolate     Dessert     Quick & Easy     Gourmet

Number Of Ingredients 0

Steps:

  • In a metal bowl set over a saucepan of barely simmering water melt 2 ounces white chocolate. Pat dry 20 pesticide-free non-toxic leaves (such as rose or lemon) and with a pastry brush coat backs of leaves about 1/8 inch thick with chocolate. Chill leaves, chocolate sides up, 30 minutes, or until very firm. Carefully peel off real leaves. Chocolate leaves keep, layered between sheets of wax paper and chilled, 1 week. Recommended for garnish on cakes, berry desserts, and chocolate mousses.

CHOCOLATE LEAVES-FOR GARNISH



Chocolate Leaves-for garnish image

Easy, pretty and so yummy. These edible leaves are so beautiful on any dessert.

Provided by Bea L.

Categories     Chocolate

Number Of Ingredients 2

20 assorted sizes of maple leaves
1/2 bag cocoa candy melts

Steps:

  • 1. Carefully wash leaves really well and carefully pat dry with a paper towel.
  • 2. Place leaves on cookie sheet lined with waxed paper.
  • 3. Melt candy melts then carefully brush on tops of leaves.
  • 4. Refrigerate long enough for candy to harden (maybe 5 minutes, give or take) and carefully pull leaves away from candy.
  • 5. I have used maple & dogwood leaves.

Tips:

  • Use high-quality chocolate for the best results.
  • Make sure the chocolate is tempered before you start working with it.
  • Work quickly and carefully when dipping the leaves in the chocolate.
  • Be patient when letting the chocolate leaves dry.
  • Store the chocolate leaves in a cool, dry place.

Conclusion:

Chocolate leaves are a beautiful and delicious way to garnish cakes, cupcakes, and other desserts. They are also a great way to add a touch of elegance to a gift basket or party favor. With a little practice, you can easily make chocolate leaves at home using the recipes provided in this article. So get creative and have fun!

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