Try This Technique:
1. Pick or buy lemon, rose, or other firm, nontoxic leaves. Melt baking chocolate. (The higher the quality, the easier it is to work with.) With pastry brush, paint veined side of leaf with 2 or 3 leaves. Chill briefly after each coat to harden.
2. Carefully peel leaf from chocolate by grasping stem end of leaf and pulling it back; you can use point of sharp knife to get started. Chocolate melts quickly, so work in cool area and chill hands in cold water to make handling easier.
3. Use leaves to decorate cake, cheesecake, or other dessert. Secure with melted chocolate or frosting if desired. Leaves can be made ahead and kept in covered container in freezer almost indefinitely.