[momoreg]

Hello, and welcome to Cheftalk, barista!

Lotus hit the nail on the head.

Your choc. needs to be tempered for it to set up nicely on the leaf. If you're not sure how, run a search on this site. There have been a few threads already that explain the process.

For the cocoa, may I suggest using a big sugar or salt shaker? It will give you more control over where the cocoa goes.

 

[momoreg]

Yes, it does the job for me too, but maybe not for everyone. A shaker is (I think) a little bit easier.

 

[momoreg]

Also, Carma makes a non-tempering chocolate. The flavor isn't as good as the real thing, but it saves time.

 

[momoreg]

Actually, the one I bought from them is called chocolate glaze, but I'm sure that compound choc. is the same. It's also referred to as coating chocolate. Yes, it's much easier to use. It'll withstand slightly higher temperatures, should you walk away for too long.

Also, it sets up quickly in the fridge, without bloom. But the mouthfeel is greasy. It's a tradeoff.