Decorative Chocolate Leaves - cooking recipe

Ingredients

3 3 ounces milk chocolate or 3 ounces white chocolate
12 basil leaves (other NON-POISONEOUS leaves you could use are rose, carnelia, lemon, mint, orange)

Preparation

Dip a small brush in the melted chocolate (keep correct spreading consistency by placing small bowl of melted chocolate over larger container of hot water).
Thinly coat the underside of the leaves.
Run you finger along the edge of the leaves to remove any chocolate. This will make it easier to separate the leaf from the hardened chocolate.
Place the leaves on a tray or plate covered with wax paper, chocolate side up.
Place in fridge for about 15 minutes or until the chocolate has set.
Hold each leaf by the stem, give stem a little twist to loosen chocolate and very slowly and carefully peel off the chocolate.
NOTES:
Don't use the chocolate if it's too hot. Allow it to cool of a bit after melting.
If the chocolate leaf is weak along the middle because of a large vein, repaint it and rechill it.
Spread a thicker coat of chocolate over large veins.
Failures can be remelted.