Best 6 White Chocolate Leaves Recipes

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Indulge in the exquisite world of chocolate artistry with our delectable white chocolate leaves. These edible masterpieces, crafted with a symphony of flavors and textures, will captivate your senses and elevate any occasion. From the classic White Chocolate Leaves with Pistachio to the vibrant Ruby Chocolate Leaves with Berries, each recipe is a culinary masterpiece that combines simplicity and sophistication. Discover the art of tempering chocolate, the secret to achieving that perfect snap and glossy sheen. With step-by-step instructions and helpful tips, you'll be creating these stunning chocolate leaves like a seasoned chocolatier in no time. Impress your guests, satisfy your sweet cravings, or simply enjoy a moment of pure indulgence with our curated collection of white chocolate leaf recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE LEAVES



Chocolate Leaves image

Provided by Food Network

Categories     dessert

Time 45m

Yield Approximately 2 dozen leaves

Number Of Ingredients 1

16 ounces bittersweet chocolate, tempered

Steps:

  • Place the metal leaf template onto parchment paper. Using a small offset spatula, spread bittersweet chocolate over the template. Remove the stencil and allow to harden. If you don't have a stencil, use a paintbrush to spread bittersweet chocolate over a real leaf on the shiny side, keeping the thickness to about 1/8-inch. Allow the chocolate to set completely then gently peel back the leaf from the chocolate.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

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



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.

DECORATIVE CHOCOLATE LEAVES



Decorative Chocolate Leaves image

A recipe found in Chatelaine Food Express Quickies. Zaar's ingredient list won't let me list "small fresh leaves" as the ingredient so I've used " basil leaves". Make sure your leaves are NON-POISONEOUS, pesticide free, unsprayed, clean and dry. You'll also need a pastry brush, new small paint brush, butter knife or small spatula for spreading.

Provided by Dreamer in Ontario

Categories     Dessert

Time 30m

Yield 12 leaves

Number Of Ingredients 2

3 ounces milk chocolate or 3 ounces white chocolate
12 basil leaves (other NON-POISONEOUS leaves you could use are rose, carnelia, lemon, mint, orange)

Steps:

  • Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
  • Thinly coat the underside of the leaves.
  • Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
  • Place the leaves on a tray or plate covered with wax paper, chocolate side up.
  • Place in fridge for about 15 minutes or until the chocolate has set.
  • Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
  • NOTES:.
  • Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
  • If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
  • Spread a thicker coat of chocolate over large veins.
  • Failures can be remelted.

CHOCOLATE LEAVES FOR ORANGE SPICE CAKE



Chocolate Leaves for Orange Spice Cake image

Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30 leaves

Number Of Ingredients 3

30 pesticide-free lemon leaves, (20 small leaves and 10 large leaves)
10 ounces white chocolate, finely chopped
Green and pink gel-paste food coloring

Steps:

  • Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
  • Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
  • Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
  • Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.

Tips and Conclusion

Craving a sweet treat that's both elegant and delicious? Look no further than these exquisite white chocolate leaves! With just a few simple steps and readily available ingredients, you can create these stunning confections that will impress your friends and family.

Here are some helpful tips to ensure your white chocolate leaves turn out perfectly:

  • Use high-quality white chocolate. The better the chocolate, the tastier your leaves will be. Look for a chocolate that contains at least 30% cocoa butter.
  • Temper your chocolate. This process ensures that the chocolate is smooth and shiny. You can temper chocolate by melting it slowly over a double boiler or in the microwave, then cooling it to a specific temperature.
  • Work quickly. White chocolate sets quickly, so it's important to work quickly once you've melted it. If the chocolate starts to thicken, you can reheat it gently in the microwave for a few seconds.
  • Be patient. It takes a little time for the chocolate leaves to set completely. Don't rush the process or you'll end up with broken leaves.

Conclusion

These white chocolate leaves are a delightful treat that is perfect for any occasion. They're easy to make and can be customized to your liking. Get creative and experiment with different flavors and decorations. Enjoy the delightful taste of these white chocolate leaves, a perfect balance of sweetness and elegance.

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