Chocolate Leaves

Explore nature and then make an edible outdoor treat.

Recipe

Ingredients

20 edible leaves that are non-poisonous (Maple, Rose or Magnolia)

1/2 pound of melting chocolate, chopped (amount of chocolate required depends on the size of the leaves

1 teaspoon of brewed coffee

Directions

1. Gently wash leaves and dry thoroughly.
2. Place leaves on a wax paper lined cookie sheet.
3. Melt or temper the chocolate (see directions below).
4. Paint leaves with paintbrush with about an 1/8 inch of chocolate.
5. Put in the refrigerator until they are set.
6. When they are set, starting at the stem, pull the chocolate off the leaf.

** Be careful not to handle the chocolate leaf much, as it will melt or break.

Store in the refrigerator.

Melted or Tempered Chocolate

1. Place chopped chocolate into a glass bowl.
2. Microwave on high for 30 seconds at a time, until chocolate is almost melted.
3. Stir chocolate until all pieces are melted, an then add the coffee.

The chocolate can also be melted on the stove by putting the glass bowl over a boiling pot of water.

Helpful Hint: A simple way to check if your chocolate is the right consistency is to apply a small amount to the tip of a knife.  If it starts to show a good gloss when it is hardening, the chocolate is the right consistency.