Food & Cooking Recipes Chocolate Leaves for Pistachio-Chocolate Buche de Noel Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 2, 2019 Print Rate It 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. Rate it Print