Chocolate Leaves in 30 Seconds - Easy and Fun Chocolate Decorations
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Chocolate Leaves in 30 Seconds

It takes just 30 seconds to make amazing chocolate leaves using a bowl of chocolate and a comb! Use the leaves to decorate cakes, pies, and cupcakes or simply arrange them on a plate for a super easy dessert!

chocolate leaves
A few years ago, I had the opportunity to visit the amazing kitchens at Kakao Chocolate and to play at being a chocolatier for a day. This meant that I got to eat all of the chocolate that I wanted all day long—hello, sugar high!

One of the coolest things that these chocolate magicians taught me was how to make chocolate leaves. I’m excited to be able to share that with you!

What Tools Do You Need to Make Chocolate Leaves?

Tempered Chocolate

You can use white, dark, or milk chocolate for these leaves. It just has to be tempered.

Tempering chocolate means that you heat and cool the chocolate under controlled conditions so that the little crystals of cocoa butter in the chocolate all form at the same size. Tempered chocolate has a smooth, glossy finish on the outside, it doesn’t melt in your hand as easily, and it gives a nice snap when it breaks instead of crumbling apart.

The process doesn’t take much time, and it makes your chocolate easier to work with and – most importantly – easier to eat.

The easiest way to temper chocolate is by heating it in short bursts in the microwave. If you aren’t familiar with the method, read more in my post on how to temper chocolate.

A Comb

cake decorating comb

You can use a special cake-decorating comb that sells for under one dollar.

If you don’t have one, if you don’t want to buy one, or if you can’t possibly wait to start making these chocolate decorations right this minute, then a regular old hair comb will work as well. Be sure the teeth of the comb are big enough for the effect, and of course, wash and dry it thoroughly first.

How to Make Chocolate Leaves

Pour some tempered chocolate onto parchment paper. If you don’t have parchment paper, regular wax paper is a good substitute.

Step One—Pouring Chocolate (Chocolate Leaves)

Use the comb to drag lines on both sides of the chocolate.

Collage showing using a comb to make chocolate leaves

Use your finger to draw a leaf shape around the border of the chocolate.

Step Three—Making the Border (Chocolate Leaves)

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

Finished Chocolate Leaves

Cool in the refrigerator for about thirty minutes.

When they are done, peel the leaves off the parchment paper.

How to Store Chocolate Leaves

If you have tempered the chocolate properly, you can store your chocolate leaves at room temperature in an airtight container.

Can You Use Actual Leaves?

For a more realistic looking chocolate leaf, you can paint tempered chocolate onto the veiny side of real, green leaves. Before painting with chocolate, wash and dry the leaves thoroughly. Also, make sure that the leaves aren’t from poisonous plants like poison ivy or poison oak.

Once the melted chocolate has cooled and is firm, peel the leaves from the chocolate.

For bigger designs where you want bold strokes of chocolate that a person could recognize across the room, use the combing method. For smaller, more delicate dishes where you want your guests to take the time to savor every detail of your exquisite design, you might give the leaf painting method a try.

Best Ways to Use Chocolate Leaves

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Chocolate Leaves
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4.75 from 4 votes

Chocolate Leaves

These beautiful chocolate leaves are a lovely way to accent any dessert. A perfect accompaniment for all your fall treats!
Course Dessert
Cuisine American
Keyword chocolate leaves
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 32 servings
Calories 71kcal
Author Stef

Equipment

  • cake decorating comb or thoroughly cleaned and dried regular hair comb

Instructions

  • Pour a long blob of tempered chocolate onto parchment paper.
  • Use a clean hair comb or a special cake decorating comb to drag lines on both sides of the chocolate.
  • Use your finger to paint the outline of the leaf.
  • Cool until hardened (about 30 minutes in the refrigerator) and then peel off the parchment.

Notes

If you have tempered the chocolate properly, you can store your chocolate leaves at room temperature in an air-tight container.
For a more realistic looking chocolate leaf, you can paint tempered chocolate onto the veiny side of real, green leaves. Make sure they are completely clean and dry and aren't poisonous (like poison ivy or poison oak).

Nutrition

Nutrition Facts
Chocolate Leaves
Amount Per Serving
Calories 71 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Sodium 2mg0%
Potassium 41mg1%
Carbohydrates 8g3%
Sugar 7g8%
Calcium 3mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
Want to make your own cake decoration? Let\'s start with this DIY Chocolate leaves! The step by step tutorial will guide you on how to make this sugary treat. They are a perfect decoration for all your baked goods!
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13 comments on “Chocolate Leaves in 30 Seconds”

  1. 5 stars
    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. I love this post…. did something like it for my Valentines day cake!

  3. 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!!

  4. Spencersays:

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

  5. Maudesays:

    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..

  6. Debbiesays:

    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.

  7. i love these, and in chocolate! wish I had seen them before i made my mums cake last week!

  8. Wow! The chocholate looks so delicious. I wanna try it at home with my children. Thank you for your inspiring post.

  9. 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.

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