Leaves are an essential element used to showcase and frame your candy floral creations. Here's how to add a finishing realistic touch to all your flowers!
Skill Level: None
Chocolate Leaves is rated out of 5 by 8.
Rated 5 out of 5 by MusicTeacher from I made chocolate candy leaves using lemon leaves when I did the "Love Triumphant" Cake, as featured here on the Wilton.com website. The only thing that I did differently was that I dried and briefly froze the candy leaves using the mini sports ball pan in the freezer for about a few minutes, instead of setting them out to dry in room temperature. They came out beautifully and were very delicious with a nice hint of lemon flavor! They were also fragile, and that is why I made plenty to allow for breakage. I do look forward to using chocolate candy leaves for some of my future cake decorating projects!
Date published: 2011-03-01
Rated 4 out of 5 by natacha from This looks like a great idea to do when you want the texture of a real leaf in a chocolate candy.
Date published: 2010-12-04
Rated 5 out of 5 by sweet cinnamon from I made these quite often years ago while working at an Inn restaurant. I grew my own mint leaves so I had plenty to work with. The dark chocolate leaves added a fancy touch to many of the dinner desserts!
Date published: 2010-12-03