1 ounce semisweet chocolate 12 large fresh mint leaves
Melt the chocolate. Smooth the chocolate onto the face of the mint leaves with a flat knife or spatula. Place the leaves onto wax paper with the green side down, and into the refrigerator. When the chocolate has hardened, carefully peel the leaf off the chocolate mint and discard the mint leaves. Refrigerate the chocolate leaves until serving time. adapted from Cooking with Herbs byEmelie Tolley and Chris Mead
