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1 pound dipping chocolate
Lemon leaves (select stems with smallest leaves)
Flavored oil such as raspberry or orange
Cook's note: Buy dipping chocolate and flavored oils at a cake supply store. Buy lemon leaves at a florist.
In the bottom of a double boiler, fill halfway with the hottest of tap water. Add chocolate to top of double boiler and place over bottom pot. Cover and let stand until chocolate is melted. (Never use boiling water or boil the water in the bottom pot with the chocolate in the top pot. It will ruin the chocolate.)
After the chocolate is melted, you may add flavored oil, a few drops at a time, until chocolate is flavored to your liking.
Using a teaspoon and one of your selected lemon leaves, place a small amount of melted chocolate on the back side of each leaf, pushing chocolate to edge and tip of each leaf. Let stand or refrigerate for a couple of minutes until chocolate is set. When chocolate has hardened, peel leaf from chocolate and set aside. Continue the process until you have the quantity of leaves you desire for your cake or pastries.
Leaves may be made in advance and stored in an airtight container for several weeks.
Source: Toni Saad Moore