Chocolate Fall Leaves
- In a small saucepan melt semisweet chocolate over low heat, stirring frequently; cool slightly.
- Stir in light-colored corn syrup until combined (do not overmix). Transfer mixture to a large sheet of waxed paper. Cover and let stand at room temperature for 6 to 24 hours or until dry.
- Gently knead mixture for 10 to 15 strokes or until smooth and pliable. If mixture is too soft, chill in the refrigerator about 15 minutes or until easy to handle.*
- To make leaves, shape half the chocolate mixture into a ball. Flatten slightly; place between 2 sheets of waxed paper dusted lightly with powdered sugar. Roll to 1/8-inch thickness.
- Use 2-inch cookie cutters to cut chocolate. Repeat with remaining half.
- Dust leaves with cocoa powder or colored decorative sugar.
From the Test Kitchen
*Mixture stiffens after standing, but kneading makes it pliable again. Store unused chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks.