Instructions: * NOTE: Use paste food color, since contact with liquid makes chocolate stiff and unmalleable.

Coarsely chop white chocolate. Melt in a double boiler over medium heat, stirring constantly, until completely smooth. (White chocolate has a low melting point, so take care when melting.)

With a paper towel, wipe the underside of each citrus leaf to be sure the surface is clean and dry.

With a clean, dry paintbrush or pastry brush, spread the melted chocolate up the side of the bowl of a double boiler in order to slightly cool the chocolate. Paint the underside of a citrus leaf with a thick layer of chocolate; spread it neatly to leafs edge, and wipe away excess. To tint the white chocolate and give it a variegated effect, before brushing it on citrus leaves, pour it into a bowl, swirl in food color with a toothpick or wooden skewer, and then spread the tinted chocolate on a citrus leaf with a brush.

Gently place leaves on a parchment-lined baking tray. Freeze 5 to 10 minutes, until firm. Remove the leaf from the chocolate by gently pulling back stem and loosening outer edges. Use chocolate leaves immediately.

Working quickly, arrange several chocolate leaves on top of a cake or cupcake; stagger a second layer between the first layer of leaves. (Cool hands in ice water, as necessary.) Cut four jelly beans in half; place them in the center of chocolate flower. Serve immediately.

Makes 1 chocolate poinsettia.

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