Edible Leaves
1 bag semisweet chocolate chips
1 bag white chocolate chips
4 t. butter
Fresh mint
Fresh basil
Wash the mint and basil thoroughly and pat dry. Melt one of the bags of chocolate in a double boiler with 2 t. of the butter, stirring constantly until smooth. Pour the chocolate into a bowl. Using a clean small paintbrush, paint the underside of the leaves with the chocolate and place on a wax paper covered
sheet, chocolate side up. Refrigerate until firm, and then slowly peel the leaves away from the chocolate. Repeat with the second bag of chocolate. Keep the chocolate leaves refrigerated until serving.
Note: Any edible broad-leafed herb will work for this. Involve some kids, and explain how art is a reflection of Nature and the world around us.
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