You will need:
Baking chocolate—the higher the quality the easier it is to work with
Lemon or rose leaves—these can be purchased
Pastry brush (one for each child recommended).
1) Melt the baking chocolate.
2) With the pastry brush, paint the veined side of the leaf with 2 or 3 layers. Chill briefly after each layer to harden.3) Carefully peel leaf from chocolate by grasping stem end of leaf and pulling it back. You may need to use the point of a sharp knife to get it started. This step is best left to adults.
One hint is to work in a cool area and chill hands in cold water to make handling the chocolate easier. It melts and breaks easily.
You can make these ahead and keep in covered container in the freezer almost indefinitely. Add them to cakes, cheesecakes or even top of pudding. In these pictures, we tried making them with silk grape leaves, but it is not quite the same. I’d also suggest using a simple shaped leaf. Enjoy.