How To Successfully Make Chocolate Leaves From Real Leaves?
Decorating By swheatsue Updated 24 May 2011 , 10:05pm by Niki11784
not sure what the answer to this is but i would like to know so am just bumping the post. 
You might want to try popping the leaves in the freezer briefly after you've painted on the chocolate to let them set. Then they'll be easier to remove. The link below is fabulous for giving tips and instructions about chocolate leaves.
http://tipnut.com/how-to-make-chocolate-leaves/
When I do chocolate leaves (which is quite often) I use rose or lemon leaves. They're a bit glossy, which I think helps the chocolate to come off. I always paint a layer of chocolate, being careful to come right to the edge of the leaf, but with no overhang. I let it set in the fridge, and then do a second coat. The leaf ends up a little bit thicker, which helps it to be a bit less fragile. Oh yes...I paint the underside of the leaf so that the veins really stand out in the chocolate. I have one of my chocolate leaf cakes in my pictures. Take a look, and if I can help in any way, let me know!
HTH,
Teresa
I don't know if I would use real leaves.
http://edis.ifas.ufl.edu/PS019
Mike
I'm glad this came up, I'm using the silicone veiners in the shape of leaves and I'm having a heck of a time with the leaves cracking apart when I try to "unmold" them.
Each fall I gather all my nice rose leaves and make tons of chocolate leaves in all sizes. I just love using them throughout the year and get such good response from people who see them. Rose leaves are not suppose to be toxic and I make sure they are wiped clean before using them. I have tried different ways to do it and I think you have to find the way that works best for you.
You do paint on the back side of them to get the vein imprint. Some people drag them through the chocolate but I have found this is easiest for me and I get it thick enough so I don't have to do a second coat. I spoon a blob of chocolate in the center of the leaf and use a small brush to bring it out to all the edges. Set them on parchment paper and set the tray in the freezer or fridge to set. If they don't peel off readily, set them back in for a longer time. I store them between layers of paper towels in Tupperware. Keep your chocolate pretty hot as it gets difficult to spread it if it cools down.
Once in awhile I will open the container and they have spots where the chocolate has turned sort of white or lighter colored. Just hold a hair drier high over the leaves for a few seconds and they are just perfect again. I think this happens because of some moisture in the leaves, but this method works to restore chocolate used on anything.
I have tried repeatedly to do the chocolate leaves with no success. The only thing different everyone is doing is the type of leaves they use. I will try the rose leaves next time but why do all the books always tell you to try maple?
Mine stuck, broke, ripped, and were a total failure.
I tried terri-jo's suggestions on several different kinds of leaves. I tried maple, oak & a small heavily veined leaf. The larger maple & oak leaves kept breaking even after applying 2 coats of chocolate. The smaller leaf worked well. I found the chocolate cooled pretty quickly & became difficult to paint on. So next time I will try lilybird's suggestion of puting chocolate on the leaf & then painting outward. I will get there eventually!!!!
Boy, who would have thought that chocolate leaves were really a technique to be practiced! 
I melted my chocolate, and spooned it onto the back of lemon leaves (made sure they were not sprayed, plus I washed them well, and dried). I then let them dry completely and peel them off. If you fell like it's going to break, tear off the leaves. Always make extras in case of breakages.
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