1. A 6-inch cocoa chiffon, 30 grams of chocolate, appropriate amount of cocoa powder, and a few fresh leaves
2. Wash the leaves and dry them for later use
3. Chocolate melts in water
4. Spread the chocolate on the back of the leaves and place them irregularly on greased paper balls to dry
5. Tear off the dried leaves gently
6. Place the chocolate leaves on the cake and evenly sift some cocoa powder.
7. Another cut
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