Chocolate Leaves

• 24 (1-1/2-inch long) fresh-picked leaves *
• 2 oz. semisweet chocolate, grated
• finely chopped
• 1/2 cup semisweet chocolate chips
• 2 oz. almond bark
• 1 tsp. butter

1. Thoroughly wash the leaves and pat dry with paper towels.
2. Line a baking sheet with waxed paper.
3. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.
4. Remove from the heat, leaving the top of the double boiler over the pan of hot water.
5. Using a pastry brush, spread the chocolate on the underside of the leaves, about 1/8-inch thick.
6. Do not coat over the edges or it will be difficult to separate the chocolate from the leaves.
7. Place on the prepared pan and chill for 30 minutes to 1 hour, or until hard.
8. Starting at the stem end, carefully peel the leaves off the chocolate.
9. Place the chocolate leaves on the pan and chill until using.

semisweet chocolate, chocolate chips, almond bark, butter

Taken from www.foodgeeks.com/recipes/1845 (may not work)