Chocolate leaves are a simple and beautiful way to decorate cakes and a limitless number of other desserts. Even a simple bowl ice cream or gelato becomes fancier with a couple of these strategically placed on top. And because these can be made days in advance, they are a wonderful addition to desserts at hosted dinner parties.
What you will need
In order for chocolate to stay stabilized at room temperature, you need to use a method called 'tempering' to first prepare the chocolate. See my complete guide on how to temper chocolate for precise instructions depending on the types of chocolate you use. You can try making these leaves without tempering the chocolate, but the leaves may have to be stored in the refrigerator to prevent melting at room temperature.
- Melted, tempered chocolate - I chose to use a white chocolate.
- Tray - Choose one that will fit inside your refrigerator
- Parchment paper or aluminum foil
- Fresh leaves - I prefer to use real leaves with a prominent vein structure. This is what will give you the most beautiful detailing. Make sure that the leaves you use are nontoxic. Lemon, basil, and mint leaves are great for this - I used large and small mint leaves.
- Small, soft paintbrush
Variations
- Chocolate - Tempered dark chocolate, milk chocolate, white chocolate, ruby chocolate, or gold chocolate could be used to make these chocolate leaves. Keep in mind that the temperatures used to temper these chocolates vary, so make sure to follow specific instructions for each.
- Leaves - You could use fake leaves instead of real ones. But I find that using real leaves gives much prettier results because of the intricate vein patterns.
- Colour - If you use white chocolate, you also have the option to colour it with oil-based or powder food colour. Edible, metallic silver and golds are beautiful. Matcha powder and butterfly pea powder are very pretty, as well.
Instructions
Prepare a tray by lining it with parchment paper or aluminum foil. Set aside for now.
Temper your chocolate and have it ready to work with. See my complete guide on how to chocolate for step-by-step instructions on how to do this depending on what kind of chocolate you are using.
Note: If you used a double boiler to temper your chocolate, you can help to keep it in temper longer by setting it on top of a bowl of warm water while you're working (don't let the boiler touch the water).
Take the fresh leaves out of the refrigerator now so that they are at their freshest and not wilted. Select your leaves but don’t pluck them from the stem until right as you’re about to paint each one.
Holding a leaf in your hand, turn it upside down and paint the underside of it with a small, soft paintbrush. Coat it thoroughly and evenly; especially the veins. Try not to get any chocolate overlapping the sides of the leaves as this will make it difficult to peel off later.
Note: If the chocolate begins to cool and thicken while you are working, return the double boiler to the saucepan and bring the chocolate's temperature back up to its working temperature, then set on a bowl of warm water again and continue working.
Place each leaf chocolate-side up onto the prepared tray. Chill the tray in the fridge for about 45 minutes, or until the chocolate has become completely firm.
If you feel that you missed some spots or see the veins poking through, after the chocolate has chilled halfway you can do some patch work with some more melted chocolate.
Once the chocolate is firm, you can begin to remove the leaves. Carefully holding a leaf by the stem, slowly peel it back towards the top of the leaf and off of the chocolate.
Note: If you want to colour the leaves, mix an oil-based or powder food colouring into the tempered, melted chocolate right before beginning to paint the leaves. Or, use a small brush to gently paint them onto the finished and hardened leaves.
How to use them
Use these beautiful chocolate leaves to garnish:
- Cakes
- Cupcakes
- Ice cream & gelato
- Pudding
- Many other kinds of desserts
Storage
Tempered chocolate leaves can be stored at room temperature, preferably in an airtight container in a cool place out of direct sunlight. Do not refrigerate them as this can cause blemishes to occur.
If you did not temper the chocolate, you will likely have to refrigerate the leaves until right before use as the chocolate will be unstable and possibly melt at room temperature.
Top Tips
- Keep water away from your melted chocolate. Even a tiny droplet can ruin it so be careful!
- White chocolate is fairly easy to scorch. Use a good food thermometer and follow the recommended temperatures closely for the best results.
- Tempering chocolate tends to work best when working in a cool room. High heat and humidity can make tempering quite difficult.
- For many more helpful tips on working with tempered chocolate, see my tips for success section of my guide on how to temper chocolate.
Yes, these chocolate leaves are made using tempered chocolate so they can be made days in advance if stored properly.
📖 Recipe
Easy Chocolate Leaves
- Prep Time: 15 minutes
- Chill Time: 45 minutes
- Total Time: 1 hour
- Yield: 40 leaves
- Category: cake decor
- Cuisine: American
Description
These beautiful and easy chocolate leaves are a simple and stunning way to decorate cakes and a limitless number of other desserts.
Ingredients
Tempered, melted chocolate
Fresh leaves (lemon, basil, or mint)
Instructions
Prepare a tray by lining it with parchment paper or aluminum foil. Set aside for now.
Temper your chocolate and have it ready to work with. See my complete guide on how to chocolate for step-by-step instructions on how to do this depending on what kind of chocolate you are using.
Note: If you used a double boiler to temper your chocolate, you can help to keep it in temper longer by setting it on top of a bowl of warm water while you're working (don't let the boiler touch the water).
Take the fresh leaves out of the refrigerator now so that they are at their freshest and not wilted. Select your leaves but don’t pluck them from the stem until right as you’re about to paint each one.
Holding a leaf in your hand, turn it upside down and paint the underside of it with a small, soft paintbrush. Coat it thoroughly and evenly; especially the veins. Try not to get any chocolate overlapping the sides of the leaves as this will make it difficult to peel off later.
Note: If the chocolate begins to cool and thicken while you are working, return the double boiler to the saucepan and bring the chocolate's temperature back up to its working temperature, then set on a bowl of warm water again and continue working.
Place each leaf chocolate-side up onto the prepared tray. Chill the tray in the fridge for about 45 minutes, or until the chocolate has become completely firm.
If you feel that you missed some spots or see the veins poking through, after the chocolate has chilled halfway you can do some patch work with some more melted chocolate.
Once the chocolate is firm, you can begin to remove the leaves. Carefully holding a leaf by the stem, slowly peel it back towards the top of the leaf and off of the chocolate.
Notes
Do not allow any water to come into contact with the melted chocolate as this will cause it to seize and ruin.
Tempered chocolate leaves can be stored at room temperature, preferably in an airtight container in a cool place out of direct sunlight. Do not refrigerate them as this can cause blemishes to occur. If you did not temper the chocolate first, you may have to refrigerate your leaves to prevent them from melting at room temperature.
The above time estimate does not include the time it takes to temper the chocolate.
Nutrition
- Serving Size: 0.4 oz
- Calories: 0
- Sugar: 3.3 g
- Sodium: 5.1 mg
- Fat: 1.8 g
- Trans Fat:
- Carbohydrates: 3.4 g
- Protein: 0.3 g
- Cholesterol: 1.2 mg
Keywords: chocolate leaves, chocolate, cake decor, tempered chocolate
Samantha says
These are beautiful! Loved making them.
Asha says
Thanks! Glad you enjoyed making them 🙂
Holly Jade Biron says
Gorgeous and so much care put into making them! 💜
Asha says
Thanks Holly! 🙂
Susan says
This is the best tutorial I have found online for chocolate leaves. Thanks!
Asha says
Thanks so much!
Catherine says
Found this on pinterest and tried it. They are perfect.
Asha says
Thank you! 🙂
Kate says
Love this
Asha says
Thanks!
Lauren says
Great easy to follow page. Thanks
Asha says
Thank you, that makes me happy to hear
Juanita S. says
These are awesome
Asha says
Thank you!
Christine says
Very helpful webpage
Asha says
Thanks!
Sarah McIntosh says
Had a fun time making these with my children. We put them on cupcakes and they look great.
Asha says
That's great! I had fun making them as a kid too.
Ayaka says
Thanks for the great resource
Asha says
Anytime 🙂
Nadine says
My teen girls made these a rainy day project - making chocolate leaves then eating them.
Asha says
Thanks, sounds like a great way to spend a rainy day
Suzanne F Kfoury says
How long can these sit out on the cake? For a shower!
Asha says
Hi Suzanne, if you plan to set the chocolate leaves out for awhile I really recommend that you temper the chocolate first. It only adds a couple of simple steps to the melting process of this recipe, and then you can leave the chocolate leaves out at room temperature for as long as you like with no issues 🙂 Here is a link to my instructions for tempering: https://corianderandlace.com/how-to-temper-chocolate/#seeding-method P.s. Hope the shower goes great!
Anna Bragg says
I tempered the chocolate and followed the instructions. I carefully peeled the leaves back, and the chocolate just fell to pieces—every single one. It’s very disheartening to see how many people this worked for. I read the instructions, watched the video, and spent a long time attempting these. I failed.
Asha says
Hi Anna, sorry to hear that they didn't turn out for you. I would be happy to help you try to figure out what went wrong so you can have better results next time. What kind of chocolate you use? (brand + type)