Chocolate Leaves

Line 2 cookie sheets w foil. Place semisweet chocolate and 1/2 tsp shortening in small bowl. Set over simmering water until melted and smooth, stirring occasionally. Remove from over water. Using small metal spatula or spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip over edges. Place on 1 prepared sheet and chill until set (5 min). Spread second layer on each leaf, remelting chocolate if necessary. Refrigerate until set (30 min). Repeat process w white chocolate. When chilled, starting at stem end, gently peel leaves off. Can be prepared 1 day ahead. Refrigerate in single layers in airtight container.

Chocolate 3 oz semisweet, chopped
Vegetable Shortening 1 tsp
Chocolate 3 oz white, chopped
Leaves 12 med. Camellia or lemon, wiped clean