Ingredients: non-poisonous leaves (for example, rose or camellia leaves), peanut oil, melting chocolate (in your choice of colour), food colouring if you wish to tint white chocolate.

Utensils: plenty of paper towelling, knife and board for chopping (or a food processor), glass jug/bowl for melting in microwave (or double boiler if melting on stove), pastry brush, small paint brush, grease-proof paper, baking tray.

Pick some nice sized and shaped leaves - wash them carefully by wiping them with a wet paper towel and carefully blot dry with more paper towel.

Lightly coat the top side of the leaves in peanut oil, using a pastry brush to brush the oil on. Chop, then slowly melt some melting chocolate, in the colour of your choice (white chocolate looks great for wedding cakes!). To melt chocolate, do it in 10 second bursts on medium/low power in a glass jug or bowl in your microwave, or in a shallow dish over a pan of boiling water (or in a double boiler) on your stove (don't let the dish touch the water). Line the baking tray with greaseproof paper.

With the melted chocolate and a clean small brush, lightly coat the top side of the oiled rose leaves in chocolate. Coat each leaf lightly once, while holding its stem. Lay the wet leaves on the lined baking tray. When the chocolate is dry, re-coat to reach desired thickness.

Carefully peel the leaves off when the chocolate is dry. WARNING - DO NOT USE IVY LEAVES - THEY ARE POISONOUS! Please do not use anything other than rose or camellia leaves unless you are VERY SURE that they are NOT TOXIC.

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