Melt the chocolate

• Melt the dark chocolate gently until smooth and fluid.

Brush the chocolate onto the leaves

• Lay the dried leaves vein side up on a baking tray.
• Brush a generous, even layer of melted chocolate over the back of each leaf with the pastry brush.
• Make sure the chocolate covers the whole leaf and reaches the edges.

Chill until set

• Place the tray in the fridge until the chocolate is completely firm.

Peel off the leaves

• Carefully peel the real leaf away from the chocolate, holding the chocolate by its stem end.
• Use the chocolate leaves to decorate cupcakes and cakes.