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.
8 オンス (226g) real white chocolate, with no added wax
Fresh leaves (lemon, basil, or mint)
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. 冷蔵庫での保管は避けてください。 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.
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.
- 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
- 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