Easy Chocolate Leaves
How to Create Beautiful Chocolate Leaves
Learn how to make easy chocolate leaves using candy melts and a pastry brush. This simple technique doesn’t require any moulds, cutters or real leaves, making it a quick and easy way to create beautiful edible decorations for cakes and cupcakes.
In the past, I created chocolate leaves using an icing comb to add texture. While experimenting one day, I picked up a silicone pastry brush instead and loved the effect it created. The fine brush marks give the leaves a beautifully textured finish, while a small paintbrush makes it easy to shape each leaf exactly how you want it.
For this tutorial, I use candy melts or compound chocolate because they melt easily and set firmly without tempering. If you’re confident tempering real chocolate, this technique works just as well with tempered chocolate.
Things Used
Candy Melts or Compound Chocolate
I recommend using candy melts or compound chocolate for this technique because they melt easily and set firmly without tempering. If you’d prefer to use real chocolate, you’ll need to temper it first. If you’re new to working with candy melts, take a look at my Working with Candy Melts guide.
Vegetable Shortening
Mix a small amount of vegetable shortening into the melted candy melts to create a thinner, brushable consistency. Add just enough for the chocolate to spread smoothly while still holding its shape.
Oil-Based Food Colouring (Optional)
If you’re using white candy melts, you’ll need an oil-based food colouring to tint them. I use Colour Mill oil-based colours because they’re designed for chocolate and candy melts. Avoid water-based food colouring, as it can cause the candy melts to seize.
Silicone Pastry Brush
The fine silicone bristles create the textured pattern on each leaf. I discovered this effect while experimenting and now prefer it to the icing comb I used previously.
Pointed Tool
I use the pointed end of a small paintbrush to make the leaves, but any similar pointed tool will work. Simply dip the end into the melted chocolate and draw the outline and tip of each leaf directly onto the parchment before adding the texture.
Parchment Paper
I like to cut my parchment paper into approximately 10 cm × 10 cm squares. This makes each leaf easy to move individually, especially if you’re creating curved leaves.
Kitchen Roll Tube (Optional)
For curved leaves, cut an empty kitchen roll tube in half lengthways and place the parchment squares inside. The leaves will set with a gentle curve, making them perfect for decorating cakes and cupcakes.
Flat Board or Baking Tray
Place your parchment squares onto a flat board or baking tray that fits in your fridge. This makes it easy to transfer the leaves without disturbing them while the chocolate sets.
Step 1: Prep
If you’re making curved leaves, cut your parchment paper into approximately 10 cm × 10 cm squares. Cut an empty kitchen roll tube in half lengthways and place the halves onto a flat board or baking tray that fits in your fridge. If you’re making flat leaves, simply line the board or tray with a sheet of parchment paper.
Melt the green candy melts according to the package instructions. If using white candy melts, colour them with an oil-based food colouring before stirring in the vegetable shortening. I use approximately 1 tablespoon of vegetable shortening per 1 cup of candy melts, adding a little more if needed until the chocolate reaches a smooth, brushable consistency.
Step 2: Brush the Leaf
Work on one leaf at a time, reheating the candy melts on a low heat setting whenever they begin to thicken. Thick candy melts won’t spread smoothly and can create a clumpy finish.
Dip the silicone pastry brush into the melted chocolate and paint a brushstroke onto the parchment paper. Go over the brushstroke a few times to build up enough chocolate to create a sturdy leaf.
Step 3: Shape the Leaf
While the chocolate is still wet, use the pointed end of a small paintbrush (or any similar pointed tool) to score the outline of the leaf into the chocolate.
Experiment with different leaf shapes, sizes and pointed tips to create a varied collection. No two leaves need to look the same, and mixing different shapes will give your finished decorations a more natural, decorative look.
Step 4: Add a Curve (Optional)
If you’d like curved leaves, simply place each parchment square onto the prepared kitchen roll tube before the chocolate begins to set. You can also experiment with other household items to create different curves and shapes.
Step 5: Set the Leaves
Transfer the board to the fridge until the chocolate has set completely. Once firm, carefully peel each leaf away from the parchment paper. They’re now ready to decorate your cakes and cupcakes.
Designs Using This Technique
Looking for inspiration? Here are some of the designs where I’ve used these easy chocolate leaves:
Notes & Tips
Practise first
If you’re new to this technique, practise brushing a few leaves onto a spare sheet of parchment paper before making your final decorations. Once the chocolate has set, simply peel it off, return it to the bowl and remelt it to use again. It’s a great way to build confidence without wasting any chocolate.
Start with a clean, dry brush
Make sure your silicone pastry brush is completely clean and dry before you begin. Even a small amount of water can cause the candy melts or chocolate to seize, making them thick, grainy and difficult to work with.
Wipe away excess chocolate
As you work, chocolate will gradually build up on the brush. Wipe away any excess with paper towel to keep the brushstrokes looking crisp and textured.
Don’t be afraid to make them thicker
Build up the chocolate by brushing over each leaf several times. The leaves can be quite thick and will still keep their beautiful brushed texture. Thicker leaves are much less likely to break.
Create more than you need
Chocolate leaves are delicate, so it’s always worth making a few extras in case one breaks while removing it from the parchment or decorating your cake.
Handle with care
Once set, gently peel each leaf away from the parchment paper to avoid snapping the delicate edges.
Store until you’re ready to decorate
Finished leaves can be stored in an airtight container in the fridge until needed.
Decorate straight from the fridge
When you’re ready to use them, add the leaves directly from the fridge while they’re still firm. They’ll be easier to handle and less likely to break as they warm up.
Make a space before inserting them
If you’re placing the leaves into buttercream, crushed biscuits or “soil”, make a small indent first using a palette knife, cocktail stick or similar tool. Pushing the leaves directly into the decoration can cause them to crack
Frequently Asked Questions
Can I use real chocolate instead of candy melts?
Yes. This technique works with real chocolate too, but it must be properly tempered. Candy melts are easier to use because they don’t require tempering.
Why are my leaves breaking?
Leaves are usually too thin or have warmed up too much before decorating. Brush over each leaf several times to build up the thickness, handle them gently and use them straight from the fridge.
Can I make the leaves in advance?
Yes. Store them in an airtight container in the fridge until you’re ready to decorate. They can be made several days ahead.
Can I make different coloured leaves?
Absolutely. Use oil-based food colouring with white candy melts, or use coloured candy melts. You can also create autumn leaves using shades of yellow, orange and red.
Can I make flat and curved leaves?
Yes. Flat leaves work beautifully on cupcakes, while curved leaves add extra dimension to flowers, plant pots and larger cake designs.
Can I reuse broken leaves?
Yes. Simply remelt any broken leaves and use the chocolate to make new ones, so nothing goes to waste.
Share Your Creations
I’d love to see how you’ve used this technique! If you make these easy chocolate leaves, tag @cakedbyrach on Instagram. Seeing your versions is one of my favourite parts of creating these tutorials.