Painting Chocolate Leaves

Presented by Kiersten Blanchard


Choose leaves which are smooth with well-defined veins. They can be purchased at a floral shop, or picked out of your back yard, but either way, make sure that they were organically grown and are free of pesticides.


30 leaves (lemon, black walnut, rose, ivy – about 2½ inches long)

6 ounces chocolate candy melts (or chopped chocolate)

glass, microwave safe bowl

¼ inch pastry brush

wax or parchment paper


1. Gently clean the leaves with a damp paper towel. Let them dry on a baking sheet.

2. Line a baking sheet with wax or parchment paper and set aside.

3. Heat chocolate pieces or candy melts according to package directions. (Put chocolate in glass bowl and microwave on defrost setting for 1 minute. Stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted.)

4. Using a pastry brush, paint undersides of leaves generously with chocolate, covering the entire surface. Place leaves, chocolate side up, on lined sheet. Refrigerate until chocolate is firm, about 10 minutes.

5. Remove from refrigerator and brush with a second layer of chocolate and chill again. When firm, carefully peel the leaf from the chocolate. Place chocolate leaves on baking sheet, and store in the refrigerator until ready to use, up to one day.

Yields approximately 10 leaves for every 2 oz. melted chocolate.

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