Jenn, your leaves look nice, I can see the veins and everything. I saw on a YouTube video how just after painting the chocolate on, you clean any chocolate off the edges of the leaf so it will release more easily. Your discolored leaf could be from chocolate that lost its temper- out of the “ideal” temp range- was it either first (chocolate too hot) or last (too cold) in the batch?
I was also hoping to make chocolate leaves, but am having a difficult time locating leaves. I would love to get lemon leaves, but not from a florist, where they are sprayed with chemicals. The sturdy leaves in my yard are poisonous (rhododendron, peony), and my maple tree has already changed color so the leaves (the few still left on the tree) are brittle and delicate. I think I’m down to elm or lilac.
In any event, all that will need to wait until next week, today I am making pie crust leaves for the open face designer apple pie.