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Chocolate Leaves

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      Title: CHOCOLATE LEAVES
 Categories: Information, Garnishes
      Yield: 1 Recipe
 
           Non-toxic leaves
    2/3 c  HERSHEY'S Chocolate Chips
           -(Semi Sweet)
 
  Non-toxic leaves such as rose or lemon leaves 2/3 cup HERSHEY'S
  Semi-Sweet Chocolate Chips
  
  Thoroughly wash and dry leaves to be coated. In top of double boiler
  over not, not boiling, water, melt 2/3 cup HERSHEY'S Semi-Sweet
  Chocolate Chips; stir until completely melted. With small
  soft-bristled pastry brush, brush melted chocolate on top of each
  leaf. (Use underside of leaf for more distinct vein markings.) Avoid
  getting chocolate on other side of leaf or removal may be difficult.
  Place on wax paper-covered cookie sheet; refrigerate until very firm.
  Carefully peel or tear leaves away from chocolate. Place on tray;
  cover and refrigerate until ready to use.
  
  NOTE: Most leaves are safe to use providing they have been thoroughly
  washed. If in doubt, check with your florist Rose leaves and lemon
  leaves are particularly attractive.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master compatible recipe format by Karen Mintzias (km@salata.com)
 
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