What a project! There are lots of bits of advice needed here and after 2 rounds, I finally got it. The leaves need to be strong but flexible and not curved. I live in a sub-Mediterranean climate and am surrounded by green year-round but I had no idea just how toxic so much of it is. Maple leaves are, I think, the best, but where would I find one in Canada? After 2 days of searching for something that would work without killing the dinner guests, I found an evergreen bush native to East India and although it curved, I was able to coax it along. There will be more options once the new leaves out there are fully-grown.
It is critical not to get choc on the under-edges. The photo does not show how attractive it is; there is quite a celebration of veins and it did dress up a simple dessert; my friend was pleased with his offering as were the guests.
I found the Melt Crafts but at $16 just for delivery, I opted for Lindt White Choc bars at $5 each. Good suggestion Marilyn. One bar covered about 10 leaves. The first was a throw-away or at least all eaten by me. I worked in Fr-speaking Switzerland one summer between 1st and second year U, in a souvenir store that sold chocolate bars, the big ones, of which I actually did eat FOUR per day, every day. I LOVE Sw choc but not N. American. I would use this again. And I will do this again. It was fun and easy, once I figured it out.
www.bakersbrigade.com
