Chocolate Ivy Leaves

Chocolate Ivy Leaves

Chocolate Ivy Leaves

18 to 20 fresh, small English-ivy leaves

1/2 cup semisweet chocolate bits

1 tablespoon butter plus one teaspoon

Wash and dry the ivy leaves. Melt chocolate in the top of a double boiler over hot (not boiling) water; add butter and blend. Remove from heat but leave over hot water.

Spread wax paper over a cookie sheet large enough to hold all the ivy leaves in a single layer. Using a spatula, spread a thin layer of chocolate over the under side of each leaf. Lay leaves chocolate-side-up on coookie sheet. Refrigerate until chocolate is absolutely firm.

Take ivy leaf by stem. Insert the point of a knife at the stem end between leaf and chocolate just far enough to loosen the leaf. Gently peel the leaf away from chocolate. Return chocolate leaves to paper covered cookkie sheet with the side that was next to the leaves uppermost; this should have a leaf vein pattern on it. Return to refrigerator until needed. Use to encircle cake or cream.

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The Global Chocolate Network is a network of shops offering product variety and local delivery. We feature chocolatiers and bakers that have a distinct creative touch. As a result, our product selection boasts a variety of ideas, ingredients, and styles. We offer popular items such as truffles, dark chocolate, and gift baskets. But we also offer unique items that will bring a delightful surprise to your loved one. We know that sending a gift requires several things: You need the right type of chocolate, packaged beautifully, to be delivered on a specific date with your gift message included. Our goal is to make this happen for you. Thank you for shopping with us.
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