To make the chocolate leaves for our Brown-Butter Pecan Bundt Cake:
Melt ½ cup light cocoa candy melts. Using clean small paintbrush, paint backs of fresh bay leaves to cover with candy melts. Place leaves, chocolate side up, on baking sheet. Refrigerate until set, at least 30 minutes. Carefully peel bay leaves from chocolate. If desired, brush tops with pearl dust.
To make the orange peel leaves for our Orange-Spice and White-Chocolate Cheesecake:
Using paring knife, cut peel off orange in wide sections keeping some pith (white part) attached. Using small maple leaf cookie cutter, cut out leaves. With knife, score veins in leaves.
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