Chocolate leaves are fairly simple and fun to make. They can also be made in a variety of shapes and sizes to reflect the season or theme of your dessert. They can be scattered, placed symmetrically, or even clustered in a large, open, rose bloom shape.
Be careful to use leaves of edible plants that are clean, dry, and free of pesticides.
Line several cookie sheets or jellyroll pans with waxed paper.
Paint the top (shiny side) of the leaves with melted chocolate, using a paintbrush, small pastry brush, or your finger. Be careful not to get any chocolate on the edges of the leaves, which will make it more difficult to peel the leaf off after the chocolate has set.
Place the leaves chocolate side up on the waxed paper. Refrigerate until set.
Gently peel the fresh leaves off the chocolate leaves, and place on your dessert, or store in an airtight container layered with waxed paper.