Ingredients | Instructions |
| Wash leaves (lemon leaves work best) and dry well with paper towels. Place waxed paper on cookie sheet. In microwave or in double boiler, melt chocolate. Hold leaf by stem and use pastry brush to apply chocolate to underside of leaf. Be careful not to get chocolate on top of leaf. Set leaf in freezer for 5 minutes. Brush leaves with more chocolate and refreeze. Holding stem, carefully peel leaf from chocolate. Chocolate leaves can be stored in refrigerator or freezer until ready to use. |