- Select such nonpoisonous leaves as rose or camellia leaves. Wash leaves, and pat dry with paper towels. Melt 1 to 2 ounces semisweet chocolate or chocolate candy coating in a saucepan over low heat. Cool slightly.
- Spread a 1/8-inch-thick layer of chocolate on the back of each leaf with a small pastry brush, spreading to edges. Place leaves, chocolate side up, on a wax paper-lined baking sheet; freeze until chocolate is firm (about 10 minutes).
- Grasp each leaf at stem end, and carefully peel from chocolate. Chill chocolate leaves until ready to use. (Handle carefully because chocolate is thin and will melt quickly from the heat of your hands.)
- Store in an airtight container in the freezer.
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