How To Make Chocolate Cups:
Melt 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate as directed on package. Brush chocolate evenly onto the insides of 10 aluminum foil baking cups or double-layered paper baking cups, using a clean small paint brush or pastry brush.
Place cups in muffin pans. Refrigerate 1 hour or until chocolate is firm.
Carefully peel off baking cups. Store chocolate cups in refrigerator until ready to fill as desired.
How To Dip Teaspoons in Chocolate:
Heat 1 tub (7 oz.) of your favorite BAKER'S Dipping Chocolate as directed on pkg. Dip clean, dry plastic teaspoons into chocolate to coat the bowl of the spoon. Gently shake spoon to remove excess chocolate. Place on wax paper-lined tray. Refrigerate 10 min. or until chocolate is set. Cover tray with plastic wrap. Or, wrap each spoon individually with plastic wrap; tie ribbon around each to secure. Store in refrigerator.
One dipped spoon makes 1 serving.
How To Make Chocolate Leaves:
Melt 4 squares BAKER'S Semi-Sweet or Premium White Baking Chocolate or 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate as directed on package.
Using a small clean pastry brush or narrow spatula, carefully coat the undersides of washed and well-dried fresh rose, grape ivy or lemon leaves with a thin layer of chocolate.* Avoid spreading chocolate to very edge of leaves.
Place, in single layer with chocolate sides up, on sheet of wax paper. Refrigerate 15 minutes or until chocolate is firm. Carefully peel leaves away from chocolate. Store in refrigerator until ready to use.
*Be sure to use only non-toxic leaves that have not been sprayed with any chemicals. Do not use leaves with fine hairs.
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