Chocolate Leaves
Ingredients:
Several non-toxic leaves, such as ivy, lemon or rose1/2 c. Semi-sweet chocolate or vanilla flavored chips (for white leaves)1 tsp. Crisco vegetable shortening
Directions:
* Before you do anything, wash and dry the leaves thoroughly.
* Melt chocolate and shortening together in the microwave for about 1 minute, stir to melt chips completely.
* Using a small paintbrush (new or very, very clean), brush the melted chocolate onto the backs of the leaves evenly and place onto waxed paper.
* Chill in the fridge until firm.
* Gently peel off the leaves from the chocolate and keep refrigerated until ready to use.
(might go good with the grasshoppers)
Several non-toxic leaves, such as ivy, lemon or rose1/2 c. Semi-sweet chocolate or vanilla flavored chips (for white leaves)1 tsp. Crisco vegetable shortening
Directions:
* Before you do anything, wash and dry the leaves thoroughly.
* Melt chocolate and shortening together in the microwave for about 1 minute, stir to melt chips completely.
* Using a small paintbrush (new or very, very clean), brush the melted chocolate onto the backs of the leaves evenly and place onto waxed paper.
* Chill in the fridge until firm.
* Gently peel off the leaves from the chocolate and keep refrigerated until ready to use.
(might go good with the grasshoppers)
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