Chocolate leaves are a simple and beautiful way to decorate cakes and a limitless number of other desserts. Even a simple bowl of your favourite 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.
In order for the chocolate to stay stabilized at room temperature, we are going to use a method called 'tempering.' Tempering chocolate may sound a bit complicated, but just follow the steps below and I promise - it's easier than you'd think. Now, if you're looking to really delve deep into processes or science behind it, check out my complete guide on how to temper chocolate.
Ingredients
- At least eight ounces of real white chocolate with no added wax. Any less can be more difficult to work with.
Equipment
- A tray that will fit inside your refrigerator
- Parchment paper
- A double boiler
- Bowl of hot water to set double boiler on
- A digital food thermometer
- Small, soft paintbrush
- 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.
I used these:
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Instructions
Prepare a tray by lining it with parchment paper or tin foil. Set aside for now.
Cut the chocolate up into small pieces to make the melting faster and smoother. I like to use a serrated blade to slice the chocolate finely.
Bring about an inch of water to a gentle simmer in a saucepan and set your double boiler on top. The water should not directly touch the double boiler.
Add three-fourths of the chopped chocolate into the double boiler. Keeping a constant eye on the chocolate, stir slowly and continuously with a rubber spatula while it melts. Check the temperature often. Melt until it has reached a temperature of 104°F / 40°C, without exceeding it.
Remove the double boiler and set it on a heat-safe surface. Add in the remaining fourth of chopped chocolate, a little bit at a time. Stir and allow it to melt before adding more. Keep an eye on the temperature. You want the chocolate to cool to 77°F / 25°C. If the chocolate is warmer, keep stirring until the temperature lowers to this. Be patient as it may take some time. When the chocolate reaches this temperature, if there are any remaining unmelted pieces remove them.
Return the double boiler with melted chocolate to on top of the simmering saucepan. Stir while reheating the chocolate to 82.4°F / 28°C, the 'working temperature' of white chocolate. Do not exceed this temperature.
Transfer the double boiler to on top of a bowl of hot water. This will help keep the chocolate warm and melted while you are making the leaves.
Tip: Do not get even the tiniest droplet of water into your melted chocolate during this entire process or it will ruin the chocolate.
Working with fresh leaves, I like to leave them in the fridge right up until this point to keep them from wilting. This is when you’ll pull them out and start selecting your leaves. 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 paintbrush. I use a brush that is fairly soft when working with the delicate leaves. Make sure that you 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 much more difficult to peel off later.
(While you are working, if the chocolate begins to cool and thicken, return the double boiler to the saucepan and bring the temperature back up to 82.4°F / 28°C, without exceeding, then set on a bowl of hot water again and continue working.)
Place each leaf chocolate-side up onto the prepared tray. Chill the tray in the fridge for about forty-five 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.
Variations
You can also make these leaves using dark or milk chocolate, however, the melting and heating temperatures for these chocolates are different. Use the specified temperatures for these chocolates in my guide to tempering chocolate.
If you use white chocolate, you also have the option to colour it with powder food colour or edible, decorative powders. Mix the powder into the melted chocolate right before beginning to paint the leaves, or use a small brush to gently paint them onto the finished and hardened leaves. Edible, metallic silver and golds would be beautiful as well.
How to use them: chocolate leaves are amazing for cake decorating, cupcake decorating, plus they make the perfect topping for puddings, ice cream, gelato, berries, plus so 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.
Yes, these chocolate leaves can be made days in advance if stored properly.
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.
Also, tempering chocolate tends to work best when working in a cool room. High heat and humidity can make tempering quite difficult.
Print📖 Recipe
Easy Chocolate Leaves
- Prep Time: 15 minutes (plus 45 mins chilling)
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 40 leaves
- Category: cake decor
- Cuisine: American
Description
These chocolate leaves are a beautiful way to decorate a large variety of desserts. And because the chocolate is tempered, they won't melt at room temperature. This step-by-step guide will walk you through the process easily.
Ingredients
8 ounces (226g) real white chocolate, with no added wax
Fresh leaves (lemon, basil, or mint)
Instructions
Prepare a tray by lining it with parchment paper or tin foil. Set aside for now.
Cut the chocolate into small pieces. I like to use a serrated blade to slice the chocolate finely.
Gently simmer an inch of water in a saucepan and set your double boiler on top. The water should not directly touch the double boiler.
Add three-fourths of the chopped chocolate into the double boiler. Stir slowly and continuously with a rubber spatula while it melts. Check the temperature often. Melt until it has reached a temperature of 104°F / 40°C, without exceeding it.
Transfer the double boiler to a heat-safe surface. Add in the remaining fourth of chopped chocolate a little bit at a time. Stir and allow it to melt before adding more. Keep an eye on the temperature. You want the chocolate to cool to 77°F / 25°C. Keep stirring until the temperature lowers to this. Be patient as it may take some time. When the chocolate reaches this temperature, if there are any remaining unmelted pieces remove them.
Return the double boiler to on top of the simmering saucepan. Stir while reheating the chocolate to 82.4°F / 28°C, the 'working temperature' of white chocolate. Do not exceed this temperature.
Transfer the double boiler to on top of a bowl of hot water. This will help keep the chocolate warm and melted while you are making the leaves.
I like to leave fresh leaves in the fridge right up until this point to keep them from wilting. Take them out and start selecting your leaves. Don’t pluck them from the stem until right as you’re about to paint each one.
Paint the underside (veiny side) of a leaf with a small, fairly soft paintbrush dipped in melted chocolate. Make sure that you coat it thoroughly and evenly. Try not to get any chocolate overlapping the sides of the leaves as this will make it much more difficult to peel off later.
(While you are working, if the chocolate begins to cool and thicken, return the double boiler to the saucepan and bring the temperature back up to 82.4°F / 28°C (without exceeding) then set on a bowl of hot water again and continue working.)
Place each leaf chocolate-side up onto the prepared tray. Chill the tray in the fridge for about forty-five minutes, or until the chocolate is completely firm. If 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 (real) 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.
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)