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Chocolate Leaves Recipe

3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

This entry was posted on Saturday, July 5th, 2008 at 5:31 pm and is filed under Candy and Chocolate. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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