Food & Cooking Recipes Chocolate Leaves for Pistachio-Chocolate Buche de Noel By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 2, 2019 Print Share Share Tweet Pin Email Lemon leaves, which we used to create the lifelike pattern on our chocolate leaves, are available at most florists. You will need about six-ounces chocolate to cover thirty leaves. The chocolate leaves can be refrigerated up to one day. Ingredients Pesticide-free lemon leaves Bittersweet chocolate, finely chopped Directions Gently clean the leaves with a damp paper towel. Let dry on a baking sheet. Line a baking sheet with parchment paper, and set aside. Heat two-thirds of chocolate in a heatproof bowl set over a pan of barely simmering water until chocolate registers 118°on a candy thermometer. Remove bowl from heat; add remaining chocolate, and stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors)until chocolate cools to 84°. Remove any unmelted pieces; discard, and return bowl to pan. Stir until chocolate reaches 88° to 90°. Using a pastry brush, paint veiny underside of leaves generously with chocolate, covering entire surface. Place painted leaves, chocolate side up, on prepared baking sheet. Refrigerate the leaves until chocolate is firm, about 10 minutes. Starting from stem ends, carefully peel leaves from chocolate, and discard leaves. Transfer chocolate leaves to a clean parchment-lined baking sheet, and refrigerate until ready to use. Print