Chocolate Leaves
Ingredients: Fresh rose leaves (in our case) white chocolate (in this case, but brown chocolate can also be used) a splash of butter brush green food coloring
Freshly picked leaves, preferably from aromatic or decorative plants, are an excellent choice for creating an elegant and unique dessert. The first step is to wash them well under a stream of cold water to remove any impurities or insects. After washing, we place them between two paper towels to absorb excess water. In the meantime, we can take care of the chocolate. Over a double boiler, we bring the chocolate to the ideal melting temperature, ensuring that the bowl with the chocolate does not touch the hot water to prevent it from burning. The amount of chocolate varies depending on the number of leaves we want to decorate, but usually, 200-300 g is sufficient.
Once the chocolate has completely melted, we add a small piece of butter to give it a special shine and a finer texture. We mix well until homogeneous and then remove the bowl from the heat, leaving it on the double boiler to maintain the temperature. We prepare a work surface and place the leaves with the back up on a baking sheet so that the veins are more accessible. Using a brush, we start applying the melted chocolate to the leaves, making sure to cover each leaf evenly without exceeding the edges. It is important that the layer of chocolate is neither too thin nor too thick to achieve a flawless result.
After applying the first layer, we let the leaves cool. I recommend keeping them in the fridge for about 5-10 minutes to let the chocolate harden. Then, we repeat the process by applying a second layer of chocolate and let them cool again. Now, it's time to add food coloring, preferably gel, to achieve vibrant shades that will enhance the final appearance of the leaves.
To create the chocolate fence, we prepare again with parchment paper. We draw the desired shape, and then melt the chocolate over a double boiler without adding butter. Using a spatula, we spread the chocolate over the drawn outlines and let it cool. Once the chocolate has hardened, we cut out the desired shapes with a sharp knife. These will be carefully glued to the edge of the cake using a little melted chocolate as adhesive. As a safety measure, to prevent them from falling or peeling off, we tie everything with a raffia ribbon, adding a rustic and elegant detail.
Thus, the chocolate leaves, along with the chocolate fence, will transform the dessert into a true work of art, full of flavor and aesthetics.
