Amazing 30 Second Chocolate Leaves | Cupcake Project

Amazing 30 Second Chocolate Leaves

One of the best tricks that I learned during my day as a chocolatier at Kakao Chocolate was how to make these chocolate leaves in just thirty seconds.

Start by pouring a long blob of tempered chocolate onto parchment paper.

Use a very well cleaned hair comb or a special cake decorating comb to drag lines on both sides of the chocolate.  I tried this at home with a fork and it didn’t work as well since the tines are too close together.

Finger paint the outline of the leaf.

Fold the parchment paper up a little to create a slight curve in the leaf.

Cool in the refrigerator, peel the chocolate leaf off the parchment paper, eat, or use to decorate!

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14 Responses to Amazing 30 Second Chocolate Leaves

  1. Kate Pop March 1, 2013 at 7:16 am #

    Heh, when I saw the photos with the specialist gloves and comb, I thought that this would be one for the pros. But wow, so simple to do, and such a pretty effect. I bet the texture feels great in the mouth too, rather than the standard block chocolate.

    Might be a good idea to use several of these leaves to surround a nest of easter eggs for the forthcoming festivities :)

  2. Holiday Baker Man March 1, 2013 at 11:07 am #

    I love this post…. did something like it for my Valentines day cake!

  3. Gourmet Getaways March 1, 2013 at 1:19 pm #

    What a super idea!!! I hope you don’t mind if I borrow it in the future. Naturally I will send everyone to you to read the tutorial. Love it!!

    • Stef March 1, 2013 at 1:25 pm #

      Of course I don’t mind – use and enjoy!

    • Nancy Caron March 2, 2013 at 5:33 am #

      Wow! Thanks for sharing that. Can’t wait to try it.

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  5. bakingismyzen March 2, 2013 at 3:16 pm #

    Genius!

    ~Carmen
    http://bakingismyzen.wordpress.com

  6. Spencer March 3, 2013 at 3:53 pm #

    They look so good! I reckon I could eat about 100 of them.

  7. Maude March 7, 2013 at 6:03 pm #

    This kind of makes me miss when I used to temper chocolate. It’s been years, but I remember I always used valrhona dark and I had sooooo much fun making little decorations. Aaaahhhh… mem’ries..

  8. Whisky bars in Singapore March 18, 2013 at 2:00 am #

    That is very good comment you shared.Thank you so much that for you shared those things with us.Im wishing you to carry on with ur achivments.All the best

  9. Lail | With A Spin April 1, 2013 at 7:07 pm #

    Brilliant idea.

  10. Debbie May 14, 2013 at 5:01 pm #

    Looks far easier than my leaves. I would pick firm leaves from my lemon tree – wash them well & rinse in cold water. Dry with paper towel & ‘paint’ the back (veiny side) with chocolate. Place in freezer. Peel lemon leaf from chocolate. They did look nice with frosting roses.

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