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Carefully peel the leaf away from the chocolate beginning at the stem end. Be sure to pull the leaf away from the chocolate and not the reverse. You’ll need 3-5 chocolate leaves, more if you desire.
To make twigs, dip pretzel sticks into remaining chocolate. Remove from chocolate with fork. Let excess chocolate drip oft'. Place on parchmentlined pan and refrigerate about 15 minutes to set.
You’ll need about a dozen chocolate coated pretzel twigs. More if you desire. Bittersweet Frosting
Temperature of the ingredients is the key to making a satin-smooth bittersweet frosting. Once you’ve correctly made it, you’ll use it often to frost golden cakes, pound cakes, petite fours etc.
Ingredients
3 cups (18 ounces)
See RECIPES, Page 38
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