383 chocolate leaves Recipes

bittersweet (not unsweetened ) or semisweet chocolate, chopped, assorted sizes of camellia leaves or lemon leaves, wiped clean, gold dust * (optional)

bittersweet (not unsweetened ) or semisweet chocolate, chopped, fresh lemon or camellia leaves (or other nonpoisonous leaves), wiped clean with damp cloth

pastry .., plain flour, sweetened cocoa powder, brown sugar, chilled butter, cut into small cubes, egg yolk, white vinegar, iced water, carton custard, dark melted chocolate, thickened cream, icing sugar, gelatin, dark chocolate, butter, chocolate leaves and icing sugar to decorate

chocolate wafer cookies, broken into pieces, unsalted butter, melted, chambord (black raspberry-flavored liqueur) or creme de cassis (black currant-flavored liqueur), unflavored gelatin, frozen unsweetened raspberries, thawed, drained , juices reserved, sugar, good-quality white chocolate (such as lindt or baker s finely chopped, chilled whipping cream, powdered sugar, vanilla extract, basket raspberries, chocolate leaves

egg whites (about 10), sugar, cake flour, baking cocoa, cream of tartar, salt, sugar, heavy whipping cream, sugar, baking cocoa, salt, vanilla extract, chocolate leaves , optional

warm melted dark chocolate or 3 oz milk chocolate or 3 oz white chocolate, basil leaves (other non-poisoneous leaves you could use are rose, carnelia, lemon, mint, orange)

attractively -shaped ,unblemished leaves washed and dryed, chocolate, paint brush

bittersweet chocolate , tempered, metal stencil leaf template and/or real leaves

food cake mix, buttermilk, eggs, canola oil, ferrero rocher hazelnut truffles , unwrapped, chopped, milk chocolate frosting, chocolate hazelnut spread , such as nutella, milk, marzipan , fruit, and (optional), chocolate leaves (optional)

cream cheese, softened, light brown sugar , firmly packed, granulated sugar, eggs, sour cream, orange rind, grated, semisweet chocolate, melted and cooled, graham cracker crumbs, granulated sugar, butter or 2 tbsp margarine, melted, unsweetened chocolate square, melted, orange slice (optional), chocolate leaves (optional)

ladyfingers, split, sugar, whipping cream, butter or margarine, semisweet chocolate squares, coarsely chopped, vanilla extract, hazelnut liqueur , optional, whipping cream , whipped, garnishes: chocolate leaves

plain tree branches, bittersweet chocolate , tempered, assorted items to hang from the tree , for example: cookies, petit fours, fresh fruits such as cherries or raspberries, orange peels, white chocolate leaves, etc.

raspberry juice, from fresh or frozen berries, cornstarch, chocolate chips, butter, cream cheese, softened, sugar, count) package miniature phyllo cups (2.1 oz,), chocolate leaves , dessert decorations (optional)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

imported milk chocolate (such as lindt), finely chopped, plus 1 1-inch piece of milk chocolate, fresh lemon or camellia leaves, wiped clean with moist paper towels, patted dry, good-quality white chocolate (such as lindt or baker s), finely chopped, plus 1 1-inch piece of white chocolate, bittersweet (not unsweetened ) or semisweet chocolate, finely chopped, plus 1 1-inch piece of bittersweet chocolate, nonstick vegetable oil spray, cake flour, baking powder, ground cinnamon, ground nutmeg, baking soda, salt, dried currants, chopped walnuts, unsalted butter, room temperature, golden brown sugar, eggs, whole milk, canned solid pack pumpkin, unsalted butter, room temperature, dark brown sugar, robust-flavored (dark ) molasses, vanilla extract, grated orange peel, chilled cream cheese, powdered sugar

bittersweet (not unsweetened ) or semisweet chocolate, chopped, fresh camellia or lemon leaves, wiped clean with moist paper towels, patted dry

butter or margarine, softened, sugar, unsweetened chocolate, melted, vanilla extract, eggs, baked (9-inch) pastry shell, shaved chocolate (optional), chocolate leaves (optional)