Ingredients

  • 1 ounce unsweetened chocolate
  • 3 ounce semi-sweet chocolate
  • Directions

    If you have tart pans in the shape of a leaf or shell or a madeleine pan in the 2-inch size, line them very smoothly with aluminum foil. If without such pans, pick leaves of suitable size and shape from your yard. Camelia leaves are fine. Cover them with the foil. Melt chocolate over hot water in a small pan. Using the back of a teaspoon, coat the foil-lined molds or leaves with a thin layer of chocolate. Put on a tray in freezer until hard. Then carefully peel away the foil.

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