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    ホーム » レシピ » デザートレシピ

    Easy Chocolate Leaves

    2023年9月4日 著者 アシャ (この投稿には、アフィリエイトリンクが含まれている可能性があります) コメント26件

    レシピへ移動·レシピ印刷

    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.

    A cake decorated with white chocolate leaves and golden berries. this recipe
    目次:
    • What you will need
    • バリエーション
    • 作り方
    • お召し上がり方
    • 保存
    • Top Tips
    • 📖 レシピ

    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
    • パーチメント紙 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

    バリエーション

    • Chocolate - Tempered dark chocolate, milk chocolate, white chocolate, ruby chocolateを試してみてはいかがでしょうか?それか、 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. 抹茶 powder and butterfly pea powder are very pretty, as well.
    Chocolate leaves on a platter.

    作り方

    Prepare a tray by lining it with パーチメント紙 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.

    ポイント: If you used a ダブルボイラー 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.

    ポイント: If the chocolate begins to cool and thicken while you are working, return the ダブルボイラー 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.

    ポイント: 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.

    A hand using a paintbrush to colour white chocolate leaves with matcha powder.

    お召し上がり方

    Use these beautiful chocolate leaves to garnish:

    • ケーキ
    • カップケーキ
    • Ice cream & gelato
    • Pudding
    • Many other kinds of desserts

    保存

    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.

    A closeup of chocolate leaves decorating a cake.

    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 調理用温度計 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 成功のためのヒント section of my guide on how to temper chocolate.
    Can chocolate leaves be made ahead of time?

    Yes, these chocolate leaves are made using tempered chocolate so they can be made days in advance if stored properly.

    印刷

    📖 レシピ

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A cake decorated with white chocolate leaves and golden berries.

    Easy Chocolate Leaves

    4.6 from 12 reviews
    • 著者: アシャ
    • 準備: 15分
    • Chill Time: 45分
    • 合計時間: 1時間
    • 分量: 40 leaves
    • 分類: cake decor
    • 国: アメリカ
    レシピを保存 Recipe Saved
    レシピ印刷

    説明

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


    材料

    Tempered, melted chocolate

    Fresh leaves (lemon, basil, or mint)


    作り方

    Prepare a tray by lining it with パーチメント紙 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.

    ポイント: If you used a ダブルボイラー 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.

    ポイント: If the chocolate begins to cool and thicken while you are working, return the ダブルボイラー 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.


    キッチングッズ

    低温真空調理器

    ダブルボイラー

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    低温真空調理器

    ゴムベラ

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    低温真空調理器

    調理用温度計

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    美味しく作るコツ

    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.

    栄養素

    • 1食あたり: 0.4 oz
    • カロリー: 0
    • 糖質: 3.3 g
    • 塩分: 5.1 mg
    • 脂質: 1.8 g
    • トランス脂肪酸:
    • 炭水化物: 3.4 g
    • タンパク質: 0.3 g
    • コレステロール: 1.2 mg

    キーワード: chocolate leaves, chocolate, cake decor, tempered chocolate

    作ってみたらシェアしましょう

    Instagramで @corianderandlace にタグ付け。ハッシュタグは #corianderandlace

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    1. Samantha says

      3月 25, 2019 at 7:26 pm

      These are beautiful! Loved making them.






      返信
      • アシャ says

        3月 26, 2019 at 1:06 am

        Thanks! Glad you enjoyed making them 🙂

        返信
    2. Holly Jade Biron says

      3月 26, 2019 at 12:12 am

      Gorgeous and so much care put into making them! 💜






      返信
      • アシャ says

        3月 26, 2019 at 1:08 am

        Thanks Holly! 🙂

        返信
    3. Susan says

      6月 07, 2019 at 5:11 pm

      This is the best tutorial I have found online for chocolate leaves. Thanks!






      返信
      • アシャ says

        6月 07, 2019 at 7:57 pm

        Thanks so much!

        返信
    4. Catherine says

      6月 09, 2019 at 11:51 am

      Found this on pinterest and tried it. They are perfect.






      返信
      • アシャ says

        6月 09, 2019 at 6:45 pm

        Thank you! 🙂

        返信
    5. Kate says

      6月 14, 2019 at 1:56 am

      Love this






      返信
      • アシャ says

        6月 14, 2019 at 11:09 pm

        Thanks!

        返信
    6. Lauren says

      6月 21, 2019 at 10:47 pm

      Great easy to follow page. Thanks






      返信
      • アシャ says

        6月 23, 2019 at 12:26 pm

        Thank you, that makes me happy to hear

        返信
    7. Juanita S. says

      6月 23, 2019 at 12:40 pm

      These are awesome






      返信
      • アシャ says

        6月 24, 2019 at 12:15 am

        Thank you!

        返信
    8. Christine says

      7月 08, 2019 at 9:30 pm

      Very helpful webpage






      返信
      • アシャ says

        7月 09, 2019 at 8:59 am

        Thanks!

        返信
    9. Sarah McIntosh says

      7月 13, 2019 at 12:31 pm

      Had a fun time making these with my children. We put them on cupcakes and they look great.






      返信
      • アシャ says

        7月 29, 2019 at 11:16 am

        That's great! I had fun making them as a kid too.

        返信
    10. Ayaka says

      1月 11, 2020 at 8:29 pm

      Thanks for the great resource






      返信
      • アシャ says

        1月 12, 2020 at 7:12 pm

        Anytime 🙂

        返信
    11. Nadine says

      6月 25, 2020 at 6:16 pm

      My teen girls made these a rainy day project - making chocolate leaves then eating them.






      返信
      • アシャ says

        6月 25, 2020 at 8:03 pm

        Thanks, sounds like a great way to spend a rainy day

        返信
    12. Suzanne F Kfoury says

      1月 08, 2021 at 12:38 pm

      How long can these sit out on the cake? For a shower!

      返信
      • アシャ says

        1月 09, 2021 at 12:22 am

        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!

        返信
    13. Anna Bragg says

      7月 02, 2021 at 7:46 pm

      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.






      返信
      • アシャ says

        7月 02, 2021 at 7:51 pm

        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)

        返信

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    こんにちは、アシャです! ...私はトロント在住で食べる事と旅行が大好きな料理研究家です。美しく美味しい料理の世界をお楽しみください。

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