Chocolate Leaves - Master Chefs

Servings: 12
Ingredients:

3 oz Chocolate, sweet, melted

For chocolate leaves, brush melted chocolate on undersides of
holly or lemon leaves; refrigerate until firm, carefully peel off
leaves.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Seppi Renggli, The Four Seasons Restaurant, New York

Owners: Tom Margittai, and Paul Kovi
Pastry: Bruno Comin

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