This recipe for delicious chocolate leaves is from Stone Barns pie-baking contest winner Lauren Amsterdam and her son Ty.
- 3 bars (3 1/2 ounces each) best-quality dark or milk chocolate
Wash and dry freshly picked leaves of your choice; set aside. In a heatproof bowl set over (but not touching) simmering water, melt chocolate. Immediately transfer chocolate to a squeeze bottle.
Place leaves on a parchment-lined baking sheet, bottom side up. Outline each leaf with chocolate, then fill in centers. Transfer leaves to freezer until chocolate has set.
Peel leaves from chocolate and use chocolate leaves for garnish.