Decorative Chocolate Leaves

READY IN: 30mins
YIELD: 12 leaves


  • 3
    3 ounces milk chocolate or 3 ounces white chocolate
  • 12
    basil leaves (other NON-POISONEOUS leaves you could use are rose, carnelia, lemon, mint, orange)


  • 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.