Chocolate Leaves - cooking recipe

Ingredients

1 doz. camellia leaves or other rigid leaves 2 inches long
2 oz. semi-sweet chocolate
1/4 tsp. vegetable shortening

Preparation

Wipe leaves clean with dry towel.
(Do not use water to clean leaves.)
In double boiler over hot (not boiling) water, melt 2 ounces semi-sweet chocolate with 1/4 teaspoon vegetable shortening.
Using the back of a teaspoon, coat undersides of leaves with chocolate, being careful not to coat edges.
Place on tray in refrigerator or freezer to harden.
When ready to use, loosen edges and gently peel leaves away from chocolate, starting at stem end.