Title: Chocolate Leaves - Master Chefs
Categories: Basic Dessert Newyork
Yield: 12 Leaves

3

oz

Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves.

: Source: New York's Master Chefs, Bon Appetit Magazine : : Written by Richard Sax, Photographs by Nancy McFarland : : The Knapp Press, Los Angeles, 1985

: Chef: Seppi Renggli, The Four Seasons Restaurant, New York

: Owners: Tom Margittai, and Paul Kovi : Pastry: Bruno Comin

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