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Ingredients
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 40 assorted sizes of camellia leaves or lemon leaves, wiped clean
- Gold dust* (optional)
Method
- 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 115F.
- 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 115F 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.
