Chocolate spatula leaf, small

Chocolate spatula leaf, small

The pre-shaped metal spatula creates delicate chocolate leaves in no time at all. The small size is ideal for pralines, petits fours and macarons. It also adds a subtle accent to delicate cake decorations. It is easy to use: dip the spatula into tempered chocolate coating. Brush off the excess. Only a thin layer should remain. Press the spatula onto a strip of PVC film. Carefully lift it off. Pull the liquid chocolate downwards to create a fine stick. For flat leaves, leave the chocolate to set on the foil in a cool place. For curved leaves, place the foil on a baguette baking tray. Once cooled, carefully remove the leaves. Decorate the leaves as desired. Gold dust, glitter or fine cocoa powder work well. For feathers, cut the sides finely with a sharp knife. This creates several variations from one basic shape.