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A cake decorated with white chocolate leaves and golden berries.

Easy Chocolate Leaves

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Asha
  • Prep Time: 15 minutes
  • Chill Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 40 leaves
  • Category: cake decor
  • Cuisine: American


These beautiful and easy chocolate leaves are a simple and stunning way to decorate cakes and a limitless number of other desserts.


Tempered, melted chocolate

Fresh leaves (lemon, basil, or mint)


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.


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.


  • 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
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