Stacey's Strawberry Mango Chocolate Leaf Ingredients:
9 oz Guittard white chocolate couverture
~ 1 oz freeze-dried strawberry / mango mixture (50/50)
So first I ground the fruit to a powder in a mortar and pestle like in my strawberry cream crunchies recipe. I used a leaf mold and made sure it was dry and clean (I rinsed it and wiped all the spots with a cloth - this is to make sure all the chocolates come out shiny, without watermarks from dried water droplets). Then I tempered some white chocolate and stirred the powder in.
I spooned the chocolate into the mold, jiggling the mold on the counter-top to make sure I released any bubbles. I let the chocolate cool for a few hours and then turned the molds upside-down to release the chocolates.
When I was done, I got some pretty pink white chocolate leaves:
So, perhaps this is something for spring more than for fall. :)