Mary & Martha's Kitchen Recipe

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Chocolate Leaves - Master Chefs Recipe 3 oz Chocolate, sweet, melted For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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<h1>Chocolate Leaves - Master Chefs</h1> <h2>Recipe</h2><p> <P>3 oz Chocolate, sweet, melted <P>For chocolate leaves, brush melted chocolate on undersides of holly or lemon leaves; refrigerate until firm, carefully peel off leaves. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin <div><a href='http://www.maryandmarthaskitchen.com/Chocolate_Leaves_-_Master_Chefs/11985/' title='Chocolate Leaves - Master Chefs Recipe'>Chocolate Leaves - Master Chefs Recipe</a></div>

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