WHITE CHOCOLATE LEAVES
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.
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Amy Bivins
[email protected]I'm definitely going to be making these again.
Rushana bergman
[email protected]These are a great way to add a touch of elegance to any dessert.
galachipa music
[email protected]I can't wait to try this recipe with different types of chocolate.
kennedy Atubwa
[email protected]These are the best white chocolate leaves I've ever had.
KC family6
[email protected]I'm so glad I found this recipe.
Jhop_o3 Jhop
[email protected]These are the perfect treat for a party or potluck.
Jitender Gill
[email protected]My kids loved helping me make these.
Krishna Chaudhary
[email protected]These were a great way to use up some leftover white chocolate.
LucidMemez
[email protected]I will definitely be making these again.
Sidra usman
[email protected]These were so easy to make and they looked so impressive.
MD SIRIN SAMIM
[email protected]I had some trouble getting the chocolate to spread evenly, but the leaves still turned out okay.
Mr Usama
[email protected]The leaves were a little too sweet for my taste, but they were still pretty.
Ren'e Nunya
[email protected]These are the perfect treat for any occasion. I've made them for birthdays, anniversaries, and even just because.
Takudzwa Murwira
[email protected]I love how versatile this recipe is. I've used it to make leaves, flowers, and even a butterfly!
Sano Jan
[email protected]These white chocolate leaves were a hit at my party! They were so easy to make and looked so elegant.