* Select leaves from a non-poisonous plant such as rose, ivy or maple. Wash and dry thoroughly. Melt 1 ounce chopped semisweet baking chocolate and cool to room temperature. Use an artist's brush to "paint" the chocolate onto the bottom or underside of each leaf, spreading the chocolate just to the edge (A). The chocolate layer should be no more than 1/8 inch thick. Place on a waxed paper-lined tray chill for 20 minutes or until set. To remove the hardened chocolate from the leaf, start from the stem end and carefully peel the real leaf from the chocolate (B). Avoid handling the chocolate leaves with warm fingers. Cover loosely and store in the refrigerator. Use to decorate your favorite dessert or a tray of cookies and candies.
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