Christine de Beer - effortless floral craftsman
Chocolate leaves
- 30 October 2013
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This is a simplified and very straight forward way to make chocolate leaves. No tempering is necessary, even if the chocolate blooms slightly, it will just add a bit of interest to the leaf.
Ideally chocolate should melt at low heat. Never allow the temperature to exceed 40-50 degrees Celsius. I melt the chocolate with a bit of indirect steam but you can also melt it in a double boiler or in the microwave.
Do not let any drops of water nor steam fall into the chocolate and do not let the chocolate bowl touch the boiling water, melting should only be by steam.
Pour boiling water in a small bowl
Place the chocolate on a small plate and set it over the steaming water
Watch the chocolate melt
Eat the rest of the chocolate.
Stir the chocolate gently to melt evenly
Preparing the leaves
Choose leaves that are pesticide free if you are going to eat the chocolate leaves
Choose leaves with prominent veins. I like to use rose foliage
Wash the leaves
Blot the leaves dry
Flip the leaf over so that the side with the prominent veins go into the chocolate.
Dip the leaf in chocolate
Place the chocolate leaf on wax paper to cool and set
Gently peel the leaf away to reveal the chocolate
Chocolate leaves ready to design with
Use a tiny drop of melted chocolate to set the leaf in place in the design.
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