Already know how to make your own chocolate leaves for pastry decoration? Watch the video on how to make real chocolate leaves!
Whatever the season, chocolate leaves can be a beautiful ornament or part of the decoration on our cake or dessert. They are also quite simple to prepare. All you need is fresh leaves (we recommend leaves with more veins, as they leave a nice impression on the chocolate), real chocolate, a brush and a few common kitchen utensils.
What do we need?
Fresh leaves - leave a little stem to make it easier to grip the leaf
1 or more chopsticks (depending on how many chocolate leaves you want to make)
Preparation procedure
Prepare the leaves and baking tray with baking paper. Place the cheesecloth on the baking tray.
Melt the chocolate drops over a water bath.
Take a leaf (it is best to grasp it by the stem or end of the leaf) and brush a layer of chocolate on the leaf.
Place thechocolate sheets on a baking tray on a rolling pin so that your hardened chocolate sheets are in a wavy sheet shape.
Allow the chocolate to set in the fridge for 2 hours then gently peel the leaves off the chocolate and your chocolate leaf is ready!
You can also watch the preparation in the video below:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Add the vanilla paste, caster sugar, edible starch and rum to the yolks. Add 50 ml of milk and stir with a whisk until smooth and lump-free.
Put the remaining milk in a saucepan and heat it to boiling.
Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
Cook the resulting cream over a medium-high heat, stirring constantly, for another 5 to 7 minutes, until it thickens.
Stir the coarse coconut flour into the cream. Adjust the quantity to your taste.
Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
Place it in the fridge for about 5 hours to cool completely and firm up.
Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
Prepare the filling: whisk the sweetened condensed milk, lemon juice and egg yolks. Pour the prepared lemon cream into the warm cookie crust. Bake the pie for 18-21 minutes or until it is *loosely* puffed in the centre. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill in the fridge for at least one more minute. Decorate as desired.
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