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So today I'm going to make some chocolate leaves, so I have my tempered dark chocolate
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and I have some mint leaves. This is great whenever you’re making any sort of cake
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and you want beautiful chocolate leaves coming off of the top of it, super easy. I'm just
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picking out the biggest leaves that I can find, which unfortunately on this mint that
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I have is this size.
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But if you can find really nice large leaves, go for it. I'm just going to pick those off,
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and I'm going to take my paint brush and just really carefully, I'm going to take a little
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bit of chocolate. You don't want so much that you kind of crush the leaf, but make sure
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that you also go on the side that has the veins kind of coming up out of it.
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This way you'll get veins that are indented into your chocolate instead of raised. So
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again I'm going upside down on my leaf, and I’m just painting. Nice and gently. And
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you’re going to get a little bit messy but that's it. Go as thin as you want to or as
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thick as you want to. And I'm just putting it right onto a cookie sheet with a little
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bit of parchment paper or you can use a silpad if you have a silpad. A silpad is a non-stick
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baking mat, so if you have one of those it's really easy to get anything off of it without
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it sticking.
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The parchment is equally as good. OK. So the few cute little leaves and the hand-covered
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in chocolate. So that's it. I'm going to pop those into the freezer because I have patience
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and then in a minute when they're ready just going to peel the backs off and we'll have
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beautiful chocolate leaves... So here I have my chocolate leaves, they've been in the fridge
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for about five minutes so they're nice and firm. If I go to touch them you can see I'm
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not leaving a finger print. They're just ready to go.
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So I'm going to flip them over and I'm going to gently pull off the mint, and you could
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see behind it you have that beautiful chocolate leave ready to go. You can do a couple more
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and remember the heat from your hands can melt these so try to work as quickly as possible
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or pop them back into the fridge if you need to. I'll just peel the mint off, and that's
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it. I'll do one more. So there you have it, that's how you make chocolate leaves.