for the garnish:
Non-toxic leaves! **I used lemon and camelia leaves: the lemon leaves showed the most veining, the camelia’s ended up being too smooth for the chocolate to pick up any shape**
4 oz. chocolate **I used 70% cocoa dark chocolate**
1/2 teaspoon shortening
Wash and dry your leaves and melt down the chocolate and shortening in the microwave. Only put it in for about 20 seconds at a time and then stir–chocolate is a bit moody, if you try and heat it too fast it will bind up and be a chalky, gross mess. Once the chocolate is melted, coat the BACK of your leaves, put them chocolate side up on parchment and let them harden (I popped mine in the freezer and they were ready in about 30 minutes). Make sure you get them pretty thick so the leaves are solid even once you peel them off (too thin makes the chocolate see-through). After they’ve hardened, the chocolate should peel right off. Use some tweezers or a sharp knife to help you get started if it’s sticking a bit.
for the base:
- Vanilla Greek yogurt
- Grated lime rind
I think I say this every time I find a new dessert but this is really, really my new fav. It’s hardly even a dessert at all actually: The greek yogurt is good for you (it’s got proteinnnnn) and the tiny, teeny, itty, bitty sliver of chocolate? Who’s counting that? A lot of modern desserts are sickly sweet, but did you ever read the Laura Ingalls Wilder books? She always wrote about the family having canned peaches and fruit for dessert and that simple thing always sounded so delicious. Some things are pretty sweet without really being sweet at all.
– <3 A.