Chocolate Leaves

[pattiarl]

I am making chocolate leaves as favors for my sister's wedding. I have two pounds of leftover Ghiradelli chocolate that is specifically made for molding, melting, etc. I don't think I have enough for all the leaves and I don't care for the taste of the Wilton disks that you can buy for this purpose. Here are my questions:

1. Can I use "regular" chocolate like the blocks sold at Trader Joe's? Don't I have to add shortening or something?

2. How much in advance can I make these?

I'm obviously in need of any guidance. Thanks.

[lindrusso]

Hi there. I have never made these leaves - they are from a tartlet recipe I have (I've made the tartlets, but I'm always too lazy or too rushed to make the leaves :) ), but I thought the info might help. This recipe said that the tartlets, with the leaves, can be kept in the refrigerator for up to 1 week, tightly covered. So the leaves should be fine for that long. Hope this helps and good luck!

1/2 cup chopped semisweet chocolate or chocolate chips (2 ounces)
1 teaspoon shortening

Prepare Chocolate Leaves: Wash leaves; pat dry with paper towels. Set aside. Place large sheet heavy-duty foil on counter. Fill saucepan 1/4 full (about 1 inch deep) with warm water. Place chocolate and shortening in 1-cup glass measure. To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate or chocolate may become lumpy.) Brush melted chocolate onto underside of each leaf with paint brush or pastry brush, coating leaf thickly and evenly. Carefully wip off any chocolate that may have run onto front of leaf. Place leaves, chocolate-sides up, on foil. Let stand 1 hour or until chocolate is set. Carefully peel leaves away from chocolate beginning at the stem ends; refrigerate chocolate leaves until ready to use.