I still remember the first time I tried to make chocolate leaves with my mother. I was very little and I think my hands were too warm and too small. So, the leaves kept melting and breaking…lol. That must have really annoyed me because I don’t recall ever making them again…hehe.

Well, at least not until now 😉

I finally made them a few days ago and I love how they look! They are very simple to make and very elegant!

I arranged them on top of a cake like a “flower.” You can do whatever arrangement you like or even use them on top of cupcakes.

NOTE:
Before I begin today’s tutorial, I just wanted to mention something about leaves. A leaf has a smooth top side and a more textured underside with lots of veins.
We will be working on this textured area of the leaf. NOT the top side!

To make these chocolate leaves, you will need the following supplies:

Paintbrush
Shortening
Wax paper
Non-toxic leaves (such as curry leaves or mint leaves)
Melted chocolate (in 2 shades…dark and light. You can lighten dark chocolate by mixing in some white chocolate until you have the shade you like)

Make sure you subscribe to our Youtube channel to check out out latest video tutorials.

And here are the steps:

Step 1:

Place your leaf on a sheet of wax paper and rub some shortening on it.

Step 2:
Hold your leaf securely and start brushing it with dark chocolate.

Continue to do this until the entire area is covered. Make sure you have a thick chocolate coating or else they will break when you remove them from the leaf later.

Step 3:

Keep that leaf aside. Now, do the same thing again, using lighter colored chocolate.

Step 4:

Make as may leaves as you want.

Step 5:

Place the leaves in the freezer for 5 minutes until the chocolate firms up.

Step 6:

Then, very gently start peeling the leaf from the chocolate.

And you are done! You can use these on top of your cakes or cupcakes.

Please remember…

-Avoid touching the chocolate leaves too much because the warmth of your fingers will cause them to melt.
– Always remember to make extras because some are bound to break while you are peeling them away from the actual leaves.

And that’s all for today. I hope you enjoyed this tutorial.

Happy caking everyone!