These pull-apart chocolate treats make striking individual desserts or larger edible centerpieces when bundled together – providing just the right amount of pizzazz for New Year’s Eve! Plus, they’re easy as can be. Simply find the “right” leaves (more on that topic in the video), paint them with chocolate, chill, and remove them, leaving behind just the luscious chocolate to eat. If you work with a high-grade coating chocolate, or serve real chocolate pieces within an hour of removing them from the fridge, tempering the chocolate isn’t necessary either!
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Chocolate Lace Cake Wrap video:
How to Melt Chocolate video:
How to Make Ribbons with Modeling Chocolate video:
Modeling Chocolate 101 video:
Chocolate Leaf Dessert Cups video: COMING SOON!
More Information about Non-Toxic and Edible Leaves: (DISCLAIMER: I cannot verify the accuracy of all information contained in these posts, so please use them as guides only, supplementing with other research and expert advice as needed.)
NOTES ABOUT CHOCOLATE FOR THIS PROJECT:
Either high-grade real chocolate (with no substitutes for the cocoa butter) or high-grade coating or compound chocolate (where palm or other vegetable oil has been substituted for the cocoa butter) can be used in this project. However, please note that real chocolate benefits from tempering*. By contrast, tempering is not required with coating/compound chocolate (due to its oil substitutes); it simply needs to be melted before use. This all said, untempered real chocolate will definitely work, though it is a good idea to refrigerate the finished pieces (in airtight containers) and to present them within one hour of being removed from the fridge to minimize any wilting. Brands of real chocolate that I most often use include Valrhona, Callebaut, Guittard, and Ghirardelli. Brands of coating chocolate that I most often use include Peter’s and Callebaut.
* Tempering is a process of heating and cooling, and sometimes working, chocolate so that it sets very firmly with a crisp snap and shine. Untempered chocolate is more prone to wilting at room or higher temperatures, or to setting with bloom (a gray fuzzy haze).
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Music by: Kevin MacLeod,
Videography/Editing by: Kat Touschner,