Ingredients
8
ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
40
assorted sizes of camellia leaves or lemon leaves, wiped clean
Directions
1.
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.
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