Chocolate Leaves

Directions

1. 1
   Thoroughly wash the leaves and pat dry with paper towels.
2. 2
   Line a baking sheet with waxed paper.
3. 3
   In the top of a double boiler over simmering water, melt the chocolate and butter, stirring until smooth.
4. 4
   Remove from the heat, leaving the top of the double boiler over the pan of hot water.
5. 5
   Using a pastry brush, spread the chocolate on the underside of the leaves, about 1/8-inch thick.
6. 6
   Do not coat over the edges or it will be difficult to separate the chocolate from the leaves.
7. 7
   Place on the prepared pan and chill for 30 minutes to 1 hour, or until hard.
8. 8
   Starting at the stem end, carefully peel the leaves off the chocolate.
9. 9
   Place the chocolate leaves on the pan and chill until using.