Food & Cooking Recipes Dessert & Treats Recipes Chocolate Leaves for Pistachio-Chocolate Buche de Noel 5.0 (1) Add your rating & 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 October 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Dana Gallagher Yield: 30 We used lemon leaves -- which are smooth with well-defined veins -- to make our lifelike chocolate leaves; they can be purchased at many florists' shops (make sure the ones you buy were organically grown and are free of pesticides). Ingredients 30 pesticide-free lemon leaves 6 ounces best-quality 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; 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. Cook's Notes The chocolate leaves can be refrigerated, covered, up to one day. Rate it Print