Instructions: * NOTE: Use leaves that are pesticide-free and have pronounced veins such as magnolia, nasturtium, lemon, rose and holly.

Wipe outside of leaves with a paper towel, ensuring that the surfaces are clean and dry.

Spread the tempered chocolate on the back of a leaf with your fingertip or a clean, dry pastry brush; spread it neatly to the edge of the leaf, and wipe away the excess. (Be sure each leaf is coated with 1/4" chocolate; apply second coat if needed.) Repeat with as many leaves as you wish to coat.

Gently bend the leaves over the edge of a parchment-lined baking tray to give them the curved, bowed shape of real leaves. Refrigerate for 30 minutes to 2 hours. Remove the molded chocolate from the leaves by gently pulling back leaf around its outer edges. Use chocolate leaves immediately.

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