{"id":9457,"date":"2020-08-25T12:48:00","date_gmt":"2020-08-25T17:48:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2013\/03\/amazing-30-second-chocolate-leaves-2\/"},"modified":"2020-08-26T09:21:10","modified_gmt":"2020-08-26T14:21:10","slug":"chocolate-leaves-30-seconds","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/chocolate-leaves-30-seconds\/","title":{"rendered":"Chocolate Leaves in 30 Seconds"},"content":{"rendered":"\n

It takes just 30 seconds<\/em> to make amazing chocolate leaves using a bowl of chocolate and a comb! Use the leaves to decorate cakes, pies, and cupcakes<\/strong> or simply arrange them on a plate for a super easy dessert!<\/p>\n\n\n\n

\"A<\/figure><\/div>\n\n\n\n

A few years ago, I had the opportunity to visit the amazing kitchens at Kakao Chocolate<\/a> and to play at being a chocolatier for a day. This meant that I got to eat all of the chocolate that I wanted all day long – hello, sugar high!<\/p>\n\n\n\n

One of the coolest things that these chocolate magicians taught me was how to make chocolate leaves. I’m excited to be able to share that with you!<\/p>\n\n\n\n\n\n

Ingredients and Tools<\/h2>\n\n\n\n

Tempered Chocolate<\/h3>\n\n\n\n

You can use white, dark, or milk chocolate<\/strong> for these leaves. It must be tempered.<\/p>\n\n\n\n

Tempering chocolate means that you heat and cool the chocolate under controlled conditions so that the little crystals of cocoa butter in the chocolate all form at the same size. Tempered chocolate has a smooth, glossy finish on the outside, it doesn’t melt in your hand as easily, and it gives a nice snap when it breaks instead of crumbling apart.<\/strong><\/p>\n\n\n\n

The process doesn’t take much time, and it makes your chocolate easier to work with and – most importantly – easier to eat.<\/p>\n\n\n\n

The easiest way to temper chocolate is by heating it in short bursts in the microwave. If you aren’t familiar with the method, read more in my post on how to temper chocolate<\/a>.<\/p>\n\n\n\n

A Comb<\/h3>\n\n\n\n
\"cake<\/figure><\/div>\n\n\n\n

You can use a special cake-decorating comb [paid link]<\/a><\/strong> that sells for under one dollar.<\/p>\n\n\n\n

If you don’t have one, if you don’t want to buy one, or if you can’t possibly wait to start making these chocolate decorations right this minute, then a regular old hair comb will work as well<\/strong>. Be sure the teeth of the comb are big enough for the effect, and, of course, wash and dry it thoroughly first<\/em>.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Pour some tempered chocolate onto parchment paper.<\/strong><\/p>\n\n\n\n

\"Pouring<\/a><\/figure><\/div>\n\n\n\n

Use the comb to drag lines away from the center line on both sides of the chocolate.<\/p>\n\n\n\n

\"Collage<\/figure><\/div>\n\n\n\n

Use your finger to draw a leaf shape around the border of the chocolate.<\/p>\n\n\n\n

\"Person<\/a><\/figure><\/div>\n\n\n\n

Fold the parchment paper up a little to create a slight curve in the leaf.<\/p>\n\n\n\n

\"Still<\/a><\/figure><\/div>\n\n\n\n

Cool in the refrigerator <\/strong>for about thirty minutes.<\/p>\n\n\n\n

When the leaves are done, carefully peel them off the parchment paper.<\/p>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

Best Ways to Use Chocolate Leaves<\/h3>\n\n\n\n