To show off your favorite chocolate cake, place it on a pedestal cake stand. Tuck chocolate leaves around the base of the cake to create an eye-catching border. For a dramatic cheesecake presentation, arrange three chocolate leaves in the center of your favorite cheesecake. Top the leaves with a rose of your choice—either real or one made from caramels, icing or gumdrops. Wind up a festive meal with a light, yet elegant, dessert. Place a scoop of lemon ice or orange sherbet in a fancy dessert dish. Then add a chocolate leaf or two to each serving.
Ingredients
Semisweet chocolate (squares or bars), shaved or chopped
Shortening
Supplies
Nontoxic leaves, such as rose, lemon or camellia
Small, clean paintbrush or pastry brush
1. Place chocolate in measuring cup. Add shortening. (Use 1 teaspoon shortening for every 2 ounces chocolate.) Fill saucepan one-fourth full (about 1 inch deep) with warm (not hot) water. Place measuring cup in water to melt chocolate, stirring frequently until smooth. (Be careful not to get any water into chocolate.) Remove measuring cup from saucepan. Let chocolate cool slightly.
2. Wash leaves; dry well with paper towels. Brush melted chocolate onto underside of each leaf with paintbrush or pastry brush, coating leaf thickly and evenly. Repeat brushing with second coating of chocolate, if desired, for sturdier leaf. Carefully wipe off any chocolate that may have run onto front of leaf.
3. Place leaves, chocolate side up, on waxed paper. Let stand in cool, dry place until chocolate is firm. (Do not chill in refrigerator.)
4. When chocolate is firm, carefully peel leaves away from chocolate; chill until ready to use.
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