Chocolate Leaves - Master Chefs Recipe
Yield: 12 leavesRecipe by luhu.jp
Ingredients:
3 ounce: Chocolate, sweet, melted
For chocolate leaves, brush melted chocolate on undersides of
Directions:
holly or lemon leaves; refrigerate until firm, carefully peel off
leaves.
Source: New Yorks 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
Source from luhu.jp
leaves.
Source: New Yorks 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
Source from luhu.jp