Chocolate Leaves

Select leaves that are perfect, shiny and heavily veined such as rose, orange, camellia or gardenia.

If the plant has been growing outside, wash and dry the leaves carefully, try to avoid using leaves that have been recently sprayed with insecticide.

Lay the leaves, underside facing upwards on a tray.

Using tempered chocolate.

Hold the stem of the leaf and using a skewer or small paint brush, spread the melted chocolate carefully over the underside of the leaf (this side has a more pronounced veins that you will want imprint onto your leaves).

Hold the leaf stem and carefully peel it away for the chocolate. If the leaf tears and remains attached in the chocolate, use a needle to carefully remove them away.

You can also make white  leaves or if like color the white chocolate with oil based food coloring. 

Flavor the melted chocolate with oil based flavorings, for example use pink food coloring with a strawberry flavor.

Ways to Impress Using Chocolate Leaves

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White chocolate ivy leaves on a ganache glazed chocolate cake



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White chocolate charlotte with raspberries and chocolate white leaves




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Angel food cake with whipped cream and dark choc leaves 




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A log cake decorated with autumn leaves



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This cheesecake feature bamboo leaves




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Chocolate truffles made to look like a bunch of grapes




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Choc leaves on cupcakes