CHOCOLATE LEAVES
Steps:
- 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 115°F. 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 115°F 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.
CHOCOLATE LEAVES
Chocolate leaves are decorations that look just like delicate leaves. Learn how to make chocolate leaves and use them to top cakes, cupcakes, and more.
Provided by Elizabeth LaBau
Categories Candy
Time 30m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with waxed paper or parchment paper..
- Place the candy coating in a microwave-safe bowl and microwave it until melted, stirring after every 30 seconds to prevent overheating.
- Dip the paintbrush in the melted candy coating and brush a thick layer of chocolate on the underside of the leaf. The underside typically has more pronounced veins, and will give you a better pattern on your leaves. Make sure that you're generous with the layer of candy coating-if it's too thin, the chocolate leaf will crack when you to remove it.
- Set the leaf, chocolate side up, on the waxed paper, and repeat with the remaining leaves. You can use different colors of candy coating to make a variety of leaves, if you'd like.
- Once all of the leaves are covered with chocolate, refrigerate the tray to set the coating, for about 20 minutes.
- When the chocolate is fully set, remove the tray from the refrigerator. Carefully peel the leaves back from the chocolate, trying not to handle the leaves too much to prevent your body heat from melting the chocolate.
- If you'd like to give your leaves a metallic shine, use luster dust to decorate them when they're finished. Dip a clean, dry paintbrush in luster dust, and brush a thin layer of dust along the edges. For a more dramatic look, brush a layer of dust over the entire leaf.
Nutrition Facts : Calories 53 kcal, Carbohydrate 6 g, Cholesterol 2 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 9 mg, Sugar 5 g, Fat 3 g, ServingSize 24 leaves (24 servings), UnsaturatedFat 0 g
CHOCOLATE LEAVES
Provided by Food Network
Categories dessert
Time 45m
Yield Approximately 2 dozen leaves
Number Of Ingredients 1
Steps:
- Place the metal leaf template onto parchment paper. Using a small offset spatula, spread bittersweet chocolate over the template. Remove the stencil and allow to harden. If you don't have a stencil, use a paintbrush to spread bittersweet chocolate over a real leaf on the shiny side, keeping the thickness to about 1/8-inch. Allow the chocolate to set completely then gently peel back the leaf from the chocolate.
- How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
- Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
- One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
- Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
- The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
- A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.
GOLD-BRUSHED CHOCOLATE LEAVES
This recipe originally accompanied [Flourless Chocolate Cake with Chocolate Glaze](/recipes/food/views/5872) .
Yield Makes 15 leaves
Number Of Ingredients 5
Steps:
- Line small baking sheet with foil. Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using pastry brush, carefully coat heavily veined sides of camellia leaves with melted chocolate. Using fingertips, wipe away any chocolate overflow from edges. Place leaves on prepared baking sheet. Freeze leaves just until firm, about 10 minutes.
- Carefully peel camellia leaves from chocolate leaves. Return chocolate leaves to baking sheet; freeze at least 10 minutes. Dip artist's brush into gold dust; brush generously over some leaves. Cover and freeze. (Can be prepared 3 days ahead.) Arrange leaves decoratively on cake and serve.
CHOCOLATE LEAVES FOR ORANGE SPICE CAKE
Use these edible chocolate leaves to create the poinsettia that tops our Orange Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 leaves
Number Of Ingredients 3
Steps:
- Gently clean leaves using a damp paper towel. Let dry completely on a baking sheet lined with paper towels.
- Heat chocolate in a heatproof bowl set over a pan of simmering water until almost melted. Remove from heat; stir until smooth. Transfer one-third of the chocolate to a small bowl; tint green. Tint remaining chocolate pale pink.
- Using a pastry brush, generously coat undersides of 20 small leaves with pink chocolate and 10 large leaves with green chocolate. Place leaves, chocolate sides up, on baking sheets lined with parchment. Freeze until firm, about 10 minutes.
- Starting at stem ends, peel leaves from chocolate; discard leaves. Transfer chocolate leaves to baking sheets lined with clean parchment paper; refrigerate until ready to use.
DECORATIVE CHOCOLATE LEAVES
A recipe found in Chatelaine Food Express Quickies. Zaar's ingredient list won't let me list "small fresh leaves" as the ingredient so I've used " basil leaves". Make sure your leaves are NON-POISONEOUS, pesticide free, unsprayed, clean and dry. You'll also need a pastry brush, new small paint brush, butter knife or small spatula for spreading.
Provided by Dreamer in Ontario
Categories Dessert
Time 30m
Yield 12 leaves
Number Of Ingredients 2
Steps:
- Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
- Thinly coat the underside of the leaves.
- Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
- Place the leaves on a tray or plate covered with wax paper, chocolate side up.
- Place in fridge for about 15 minutes or until the chocolate has set.
- Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
- NOTES:.
- Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
- If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
- Spread a thicker coat of chocolate over large veins.
- Failures can be remelted.
LAUREN AMSTERDAM'S CHOCOLATE LEAVES
This recipe for delicious chocolate leaves is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty. Try these leaves atop Ty Amsterdam's Mud Pie.
Provided by Martha Stewart
Categories Fall Recipes
Yield Use to make as many leaves as desired
Number Of Ingredients 1
Steps:
- Wash and dry freshly picked leaves of your choice; set aside. In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Immediately transfer chocolate to a squeeze bottle.
- Place leaves on a parchment-lined baking sheet, bottom side up. Outline each leaf with chocolate, then fill in centers. Transfer leaves to freezer until chocolate has set.
- Peel leaves from chocolate and use chocolate leaves for garnish.
More about "gold brushed chocolate leaves recipes"
AUTUMN INSPIRED CHOCOLATE LEAVES RECIPE
From premeditatedleftovers.com
10 BEST CHOCOLATE MINT HERB LEAVES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CHOCOLATE LEAVES (WITH PICTURES) - WIKIHOW
From wikihow.com
TOP 10 LUXURY EDIBLE GOLD LEAF RECIPES
From top-10-food.com
CHOCOLATE MINT LEAVES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
RECIPE: CHOCOLATE LEAVES - CACAMO CACAO
From cacamocacao.com
GOLD LEAF CHOCOLATES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE FALL LEAVES | BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE LEAVES RECIPE | BON APPéTIT
From advancejewelrychoice.com
CHOCOLATE LEAVES - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE LEAVES RECIPE | CHOCOLATE RECIPES | SBS FOOD
From sbs.com.au
CHOCOLATE LEAVES - DOMESTICALLY BLISSFUL
From domesticallyblissful.com
DECORATIVE CHOCOLATE LEAVES - BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE LEAVES RECIPE | MYRECIPES
From myrecipes.com
CHOCOLATE LEAVES RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE LEAF HOW-TO - NATASHASKITCHEN.COM
From natashaskitchen.com
CHOCOLATE LEAVES RECIPE | FOODTALK
From foodtalkdaily.com
CHOCOLATE HOLLY LEAVES | CANADIAN LIVING
From canadianliving.com
HOW TO MAKE CHOCOLATE LEAVES - HOW-TO VIDEO - FINECOOKING
From finecooking.com
HOW TO MAKE CHOCOLATE LEAVES - CAKEWHIZ
From cakewhiz.com
CHOCOLATE EASTER EGGS WITH EDIBLE GOLD LEAF - A TUTORIAL
From purplechocolathome.com
THE BEST (FDA APPROVED) METALLIC GOLD BUTTERCREAM FINISH
From sugarandsparrow.com
MELTED CHOCOLATES WITH EDIBLE GOLD FOIL - THE CRAFTED LIFE
From thecraftedlife.com
HOW TO MAKE CHOCOLATE FALL LEAVES ON CUPCAKES +VIDEO
From pintsizedbaker.com
EDIBLE GOLD DUST FOR CHOCOLATE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GOLD-BRUSHED CHOCOLATE LEAVES - PLAIN.RECIPES
From plain.recipes
CHOCOLATE - LEAVES | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
58 EDIBLE GOLD LEAF IDEAS - PINTEREST
From pinterest.com
CHOCOLATE LEAVES IN 30 SECONDS - BAKING AND DESSERT …
From cupcakeproject.com
QUICK AND EASY WAY OF MAKING CHOCOLATE LEAVES OUT OF TEMPERED …
From pinterest.com
HOW TO MAKE CHOCOLATE LEAVES - KITCHEN FOLIAGE
From kitchenfoliage.com
CARAMEL CHOCOLATE LEAVES | FOIL WRAPPED CHOCOLATE LEAVES
From lakechamplainchocolates.com
CHOCOLATE LEAVES - GEORGE WASHINGTON'S MOUNT VERNON
From mountvernon.org
HEART OF GOLD TRUFFLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE HOMEMADE CHOCOLATE LEAVES - CAKEWHIZ
From cakewhiz.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love