advent 2025 - in the kitchen

making chocolate leaves this advent

INGREDIENTS
• Fresh Thai basil leaves (medium size, unblemished) - or regular basil or large mint leaves if cannot find thai basil
• 100 g couverture chocolate (dark, milk, or white)

EQUIPMENT
• Pastry brush (food‑safe) or a simple spoon
• Heatproof bowl
• Baking sheet + parchment paper

STEP 1 — PREPARE THE LEAVES
Select firm Thai basil leaves. Rinse and dry thoroughly. The leaves must be completely dry to prevent the chocolate from seizing.

STEP 2 — TEMPER THE CHOCOLATE
Microwave method:
1. Chop chocolate.
2. Heat 30 sec, stir; then heat in 15‑sec bursts until 2/3rd melted.
3. Stir until fully smooth.
Target temperatures:
• Dark: 31–32°C (88–90°F)
• Milk: 29–30°C (84–86°F)
• White: 28–29°C (82–84°F)

If no food thermometer consider it should be around body temperature.

STEP 3 — COAT THE LEAVES
Place leaves underside‑up (the veined side) on parchment. Using the pastry brush, coat the underside with a smooth, even layer of tempered chocolate. For thicker, stronger leaves, repeat a second coat after 2 minutes.

STEP 4 — SET
Transfer coated leaves to a parchment‑lined tray. Refrigerate 5–10 minutes until the chocolate is firm.

STEP 5 — PEEL
Hold the chocolate gently at the base and carefully peel away the basil leaf. If it resists, chill 1–2 minutes longer before peeling.

STORAGE
Store in an airtight container at cool room temperature (18–20°C / 64–68°F). Keeps 1–2 weeks.