We woke up on Valentine’s Day to find soft white snow all over everything. The coating of snow on the myrtle tree outside the back door reminded me of the chocolate leaves that Isabell, Margaret and I used to make when they were small. Skye had the day off from school, so she and I made chocolate leaves together.
8 ounces semisweet chocolate chips, 12 non-toxic leaves
1. Melt the chocolate in the microwave or a double boiler. The chocolate should be of a consistency somewhere between peanut butter and syrup.
2. Spread the chocolate on the shiny side of the leaves with a table knife, about 1/4 inch thick.
3. Place the leaves, chocolate side up, on a plate and refrigerate until thoroughly firm again (about an hour)
4. Carefully peel the leaves from the chocolate…and you’re done!
From Great Good Food, Julee Rosso