• Ingredients: 26
  • Serves: 15

Gold-brushed chocolate leaves with *artist’s brush and gold dust, sold as old gold or super gold luster dust, are available at cake and candy supply stores..

Ingredients

  • *Artist’s brush and gold dust, sold as Old Gold or Super Gold Luster Dust, are available at cake and candy supply stores.

For the marinade:

  • 4 cups hearty red wine
  • 2 dried imported bay leaves
  • 40 sprigs fresh thyme, rinsed
  • 20 black peppercorns
  • 6 cloves
  • 1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
  • 1 medium onion, cut in eighths
  • 1/4 cup best-quality red wine vinegar

To roast the wild boar:

For the sauce:

  • 2 cups chicken or veal stock
  • 3 tbsps. red current jelly

Glaze

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 Line small baking sheet with foil. Stir chocolate in top of double boiler over barely simmering water until melted and smooth.

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  2. Step 2 Remove from over water. Using pastry brush, carefully coat heavily veined sides of camellia leaves with melted chocolate.

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  3. Step 3 Using fingertips, wipe away any chocolate overflow from edges. Place leaves on prepared baking sheet.

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  4. Step 4 Carefully peel camellia leaves from chocolate leaves. Return chocolate leaves to baking sheet; freeze at least 10 minutes.

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  5. Step 5 Dip artist’s brush into gold dust; brush generously over some leaves. Cover and freeze. (Can be prepared 3 days ahead.) Arrange leaves decoratively on cake and serve.

    For this step you will need