People seem to be facinated with our chocolate leaves that we used to decorate the desserts every year. It could not be easier, really!
I went to the market and asked for some lemon leaves at the florist counter. They cost me a buck or two.
Wash and dry leaves thoroughly. Cut from stem.
Melt some semi sweet or bittersweet chocolate over hot water till smooth and flowing. Spread chocolate on underside of leaf. Make sure it's thick over the center vein. Allow to cool on wax paper in the fridge. When it hardens, carefully peel the leaf off the chocolate. Careful as chocolate will melt easily. Store the finished leaves in the fridge till ready for use.