Chocolate Leaves



  • 1 block white almond bark
  • 1/2 tsp. shortening
  • Pastry brush
  • Red food coloring
  • 7-8 non-toxic leaves (washed and dried)


    1. Melt almond bark in top of double boiler.

    2. Stir and mix in red food coloring.

    3. Brush thin layers of pink almond bark on back side of clean leaves.

    4. Put in refrigerator between layers to firm chocolate.

    5. Gently peel off and refrigerate until ready to use.
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