250g White Chocolate Green chocolate colouring Peppermint chocolate flavouring
Variegated ivy leaves (well washed and dried)
Melt your white chocolate very, very gently either in a double boiler or in the
microwave. Remember that white chocolate is much more sensitive to heat than
milk chocolate and so it burns more easily. The hotter it gets the thicker it
gets, so if you see it getting thick remove it from the heat immediately and
stir it rapidly to cool it down. Divide your melted chocolate in half so that
you can keep half of it white and colour the other half green. Add a tiny (match
head) amount of green powder colouring to your chocolate as well as four drops
of peppermint flavouring oil. Mix through well till there are no specks of green
colouring visible and you have a smooth, even peppermint green chocolate. With a
soft brush paint the back of the leaves thickly with the melted chocolate.
Follow the colouring on the leaves to get a natural look. Leave the chocolate to
set on the leaves. When set, gently peel the leaf away from the chocolate.
Variegated chocolate ivy leaves are wonderful garnishes for desserts and cakes.