Easy Chocolate Leaves

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.

this recipe

Jump to:

• What you will need
• Variations
• Instructions
• How to use them
• Storage
• Top Tips
• 📖 Recipe

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.

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