3 oz. semi-sweet chocolate chips
2 tsp. shortening
5 med. sized lemon leaves

Melt chocolate chips and shortening in saucepan over low heat, stirring occasionally. Wash lemon leaves; pat dry. Brush chocolate over underside of leaves with pastry brush. Chill for 30 minutes or until chocolate is firm. Peel leaves from chocolate. Yield: 5 leaves.