In small bowl combine 1/2 cup semisweet chocolate chips and 1-1/2 teaspoons
solid vegetable shortening; cook on high (100% power) 40 to 50 seconds
until shortening is melted and chips lose their shape when stirred. Stir
until blended and smooth. Using pastry brush, brush mixture over undersides
of 16 to 32 small fresh lemon or mint leaves; place leaves as they are
coated on foil-lined cookie sheet. Refrigerate 10 minutes until chocolate
is firm. Remove from refrigerator; let stand about 5 minutes. Carefully
peel leaves from chocolate; refrigerate chocolate leaves until ready to
use. Source: Redbook Magazine - April, 1993 Reformatted for MealMaster by:
CYGNUS, HCPM52C
