Use this recipe when making our Chocolate Mint Cake.
Using a small pastry brush, coat underside of half of the leaves with a thick layer of melted semisweet chocolate.
Drape leaves, chocolate sides up, over handle of a wooden spoon set on a baking sheet lined with parchment. Refrigerate until set, about 10 minutes. Repeat with remaining leaves and melted dark chocolate.
Gently grasp the chocolate layer of each leaf with kitchen tweezers. Peel off leaf. Chocolate leaves can be stored in an airtight container in a cool place up to 2 days.