Name: Gold-Brushed Chocolate Leaves
Yield: Makes 15 leaves
Ingredients: 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 15 fresh camellia or lemon leaves, wiped clean with moist paper towels, patted dry; Small artist's brush*; 1 2-gram container gold dust*; *Artist's brush and gold dust, sold as Old Gold or Super Gold Luster Dust, are available at cake and candy supply stores.

This recipe originally accompanied Flourless Chocolate Cake with Chocolate Glaze .

Recipe information

Yield
Makes 15 leaves

Ingredients

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

15 fresh camellia or lemon leaves, wiped clean with moist paper towels, patted dry

Small artist's brush*

1 2-gram container gold dust*

*Artist's brush and gold dust, sold as Old Gold or Super Gold Luster Dust, are available at cake and candy supply stores.

Preparation

Step 1
Line small baking sheet with foil. Stir chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using pastry brush, carefully coat heavily veined sides of camellia leaves with melted chocolate. Using fingertips, wipe away any chocolate overflow from edges. Place leaves on prepared baking sheet. Freeze leaves just until firm, about 10 minutes.
Step 2
Carefully peel camellia leaves from chocolate leaves. Return chocolate leaves to baking sheet; freeze at least 10 minutes. Dip artist's brush into gold dust; brush generously over some leaves. Cover and freeze. (Can be prepared 3 days ahead.) Arrange leaves decoratively on cake and serve.

TagsCandy Dessert Chocolate Nut Free Gluten Free Dairy Free New Years Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes