CHOCOLATE LEAVES FOR PISTACHIO-CHOCOLATE BUCHE DE NOEL
We used lemon leaves -- which are smooth with well-defined veins -- to make our lifelike chocolate leaves; they can be purchased at many florists' shops (make sure the ones you buy were organically grown and are free of pesticides).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 2
Steps:
- Gently clean the leaves with a damp paper towel. Let dry on a baking sheet.
- Line a baking sheet with parchment paper; set aside. Heat 4 ounces chocolate in a heatproof bowl set over a pan of simmering water until chocolate registers 118 degrees on a candy thermometer. Remove bowl from heat; add remaining 2 ounces chocolate, and stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors) until chocolate cools to 84 degrees. Remove any unmelted pieces; discard, and return bowl to pan. Stir until chocolate reaches 88 degrees to 90 degrees.
- Using a pastry brush, paint veiny undersides of leaves generously with chocolate, covering entire surface. Place leaves, chocolate side up, on lined sheet; refrigerate until chocolate is firm, about 10 minutes.
- Starting from stem ends, carefully peel leaves from chocolate; discard the leaves. Transfer chocolate leaves to a parchment-lined baking sheet; refrigerate until ready to use.
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Jaycee Jones
[email protected]I'm so glad I found this recipe for chocolate leaves.
Sama Shereef
[email protected]These chocolate leaves are the perfect finishing touch for any dessert.
Richard Nyame
[email protected]I can't wait to try making these chocolate leaves for my next party.
Renos Achilleos
[email protected]These chocolate leaves are so easy to make, even a beginner can do it.
Connor Campion
[email protected]I love the rich chocolate flavor of these leaves.
Ken Long
[email protected]These chocolate leaves are a great way to add a touch of sophistication to any dessert.
stingrayy bassking
[email protected]I've made these chocolate leaves several times now and they always turn out perfectly.
Reazul Islam
[email protected]I love the way these chocolate leaves look on my desserts. They're so elegant and eye-catching.
Heera giri
[email protected]These chocolate leaves are so versatile! I've used them to decorate cakes, cupcakes, and even ice cream.
Remzije Isufi
[email protected]I used this recipe for my Christmas Buche de Noel and it was a huge hit! The chocolate leaves were a beautiful and delicious addition.
Jam Majad
[email protected]The chocolate leaves were a bit tricky to make, but the end result was worth it.
Emmanuel Ebogbare
[email protected]This chocolate leaves recipe was a lifesaver for my Pistachio Chocolate Buche de Noel! They added a touch of elegance and sophistication to my dessert, and they were surprisingly easy to make. I'll definitely be using this recipe again.