字幕表 動画を再生する 英語字幕をプリント So today I'm going to make some chocolate leaves, so I have my tempered dark chocolate and I have some mint leaves. This is great whenever you’re making any sort of cake and you want beautiful chocolate leaves coming off of the top of it, super easy. I'm just picking out the biggest leaves that I can find, which unfortunately on this mint that I have is this size. But if you can find really nice large leaves, go for it. I'm just going to pick those off, and I'm going to take my paint brush and just really carefully, I'm going to take a little bit of chocolate. You don't want so much that you kind of crush the leaf, but make sure that you also go on the side that has the veins kind of coming up out of it. This way you'll get veins that are indented into your chocolate instead of raised. So again I'm going upside down on my leaf, and I’m just painting. Nice and gently. And you’re going to get a little bit messy but that's it. Go as thin as you want to or as thick as you want to. And I'm just putting it right onto a cookie sheet with a little bit of parchment paper or you can use a silpad if you have a silpad. A silpad is a non-stick baking mat, so if you have one of those it's really easy to get anything off of it without it sticking. The parchment is equally as good. OK. So the few cute little leaves and the hand-covered in chocolate. So that's it. I'm going to pop those into the freezer because I have patience and then in a minute when they're ready just going to peel the backs off and we'll have beautiful chocolate leaves... So here I have my chocolate leaves, they've been in the fridge for about five minutes so they're nice and firm. If I go to touch them you can see I'm not leaving a finger print. They're just ready to go. So I'm going to flip them over and I'm going to gently pull off the mint, and you could see behind it you have that beautiful chocolate leave ready to go. You can do a couple more and remember the heat from your hands can melt these so try to work as quickly as possible or pop them back into the fridge if you need to. I'll just peel the mint off, and that's it. I'll do one more. So there you have it, that's how you make chocolate leaves.