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Chocolate Leaves Zoom

Chocolate Leaves


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!
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Step 1

Try this variation: Paint marbleized melted Candy MeltsĀ® on leaves - they look stunning when combined with dark candy clay roses!

Step 2
Step 2

Clean lemon leaves with damp cloth and dry completely. Tint melted white candy green.

Step 3
Step 3

Brush candy on back of lemon leaf to desired shape as needed. Let dry in medium or large flower former to curve.

Step 4
Step 4

When dry, peel off leaf from candy leaf shape.

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White Candy Melts® Candy

White Candy Melts® Candy

dried grape, lemon or rose leaves

dried grape, lemon or rose leaves

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Chocolate Leaves is rated 4.9 out of 5 by 8.
Rated 5 out of 5 by from Fairly easy to do. They are very fragile. I made a bunch of them in various shapes and in fall colors. I also dusted them with shimmer dust to add a little sheen/shine to them. I then placed them all around a pumpkin cake on a large platter. They looked absolutely beautiful and everyone loved them.
Date published: 2010-12-02
Rated 5 out of 5 by from Different shades of green, and in the autumn using reds, golds, yellows and oranges makes for REALLY festive additions to cakes and cupcakes. It's really simple to do, and can be a really really fun thing to do with kids. Letting them paint candy onto leaves, then eat the leaves later? Big hit!
Date published: 2010-12-02
Rated 5 out of 5 by from The 1st time I saw this technique on Wilton's website, I got so excited. I lived in Colorado @ the time and had many different sized leaves available. In the fall I dyed the candy golden and painted it over aspen leaves. (Make extra leaves in case you don't get the density right.) I sprinkled these leaves all over the cake. You would not believe the compliments I got for the cake and it was really easy to do for the glamour of the cake..
Date published: 2010-12-01
Rated 5 out of 5 by from Awesome! Very easy to make and looks like you've spent hours. Always a hit! (HINT: don't settle for just green....make leaves in different sizes, S-M-L.....will also keep in the fridge or freezer as long as you are careful with them or your family doesn't eat them up before you get a chance to use them...LOL)
Date published: 2010-11-30
Rated 5 out of 5 by from Love this technique, was simple and pretty easy to occomplish. Use it mostly with milk or dark chocolate candy melts and add them to strawberries. Its best to also try to find leaves with very distinct raised veins so that it imprints in the chocolate better. They do end up being very very fragile so be careful when removing real leaves from the chocolate.
Date published: 2010-11-29
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