Chocolate Leaves for Pistachio-Chocolate Buche de Noel
Gently clean the leaves with a damp paper towel. Let dry on a baking sheet.Advertisement
Line a baking sheet with parchment paper; set aside. Heat 4 ounces chocolate in a heatproof bowl set over a pan of simmering water until chocolate registers 118 degrees on a candy thermometer. Remove bowl from heat; add remaining 2 ounces chocolate, and stir with a rubber spatula (avoid using a wooden spoon which can impart other flavors) until chocolate cools to 84 degrees. Remove any unmelted pieces; discard, and return bowl to pan. Stir until chocolate reaches 88 degrees to 90 degrees.
Using a pastry brush, paint veiny undersides of leaves generously with chocolate, covering entire surface. Place leaves, chocolate side up, on lined sheet; refrigerate until chocolate is firm, about 10 minutes.
Starting from stem ends, carefully peel leaves from chocolate; discard the leaves. Transfer chocolate leaves to a parchment-lined baking sheet; refrigerate until ready to use.
The chocolate leaves can be refrigerated, covered, up to one day.