Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Chocolate leaves
These are great fun for children to make and they can decorate a cold pudding. Choose the chocolate that you like most for this recipe. It is a good way to use up all the endless amounts of chocolate that descend on your home at this time of year!

Ingredients
50g block chocolate
Non toxic leaves such as camellia or rose leaves with stalks.

Method
Wash the leaves and dry thoroughly with a towel.
Melt the chocolate in a double boiler or use a small bowl in a microwave until melted and smooth.
Using a pastry brush spread a thick layer of chocolate on underside of each leaf (where there are more veins to make imprint on the chocolate) right to the edges but keep edges tidy.
Place leaves, chocolate side up, on a tray lined with greaseproof paper. Put into the fridge for at least one hour.
To remove chocolate from leaf, hold the stalk of the leaf and gently peel off leaf to separate. Touch chocolate as little as possible to avoid damage and the chocolate melting. Discard green leaves. Place on a plate and keep chilled until ready to use.

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