Making Chocolate Leaves

Wash several lemon, rose or mint leaves and set aside until completely dry. Melt 1/2 cup chips - semisweet, milk, vanilla or white - and 1/4 teaspoons shortening. With a new small paintbrush, brush melted chocolate in a thin layer on the under side of each leaf. Refrigerate until set, about 10 minutes. Apply a second layer of melted chocolate; chill for at least 15 minutes or overnight.

Gently peel leaf from chocolate. If leaves are not to be used immediately, store in a cool dry place in a covered container until needed.

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