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100 g good quality dark chocolate
QS pesticide-free mint, lemon or lime leaves

  1. Melt the chocolate, or temper it first if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
  2. Scrunch up a piece of foil and keep it near your preparation area.
  3. With a small brush, coat the back of each leaf with a thin layer of melted chocolate, making sure you don’t go over the side. Place each leaf over the foil to give it natural movement.
  4. Place in the fridge to set for no more than 5 minutes. Remove each leaf from the chocolate using tweezers or your fingers.
  5. The chocolate leaves can be stored in an airtight container for up to 4 weeks.

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