Chocolate Cookie Jars

Directions

1. 1
   ["To make the round cookie jar: I used a tall round container that was about 7 inches in diameter as a guide for this shape.", "Cover the container with parchment paper and tape it closed but do not tape the parchment to the container.", "Cut a transfer sheet that is 9 1/2 inches wide and 21 inches long.", "Use an offset spatula to spread a 1/8-inch thick layer of white chocolate onto the transfer sheet.", "Let the chocolate set until firm yet pliable but not hard.", "Turn the acetate so the long side is facing you.", "Lay the container vertically on top of the chocolate and roll the transfer sheet around the container until the ends meet.", "Use tape to keep it closed.", "Place it in the refrigerator and allow the chocolate to set completely.", "When set, remove from the refrigerator.", "Lift the container from the center of the cookie jar.", "Remove the parchment paper and the transfer sheet.", "Rewrap the container in parchment for the next step.", "Make the lid: Use an offset spatula to spread 1/8-inch thick layer of white chocolate onto the transfer sheet.", "Use a sharp paring knife to trace around a cardboard cake round to make a 7-inch diameter circle.", "Let the chocolate set until firm.", "When the chocolate has set, peel off the transfer sheet.", "Use a hot knife to trim the top inch off the top of the cookie jar.", "Use a hot serrated chef's knife to cut through the chocolate.", "Heat the knife under very hot water and wipe it dry.", "Hold the knife blade against the side of the chocolate where you want to make the cut.", "Do not press on the knife or the chocolate will break.", "Allow the heat of the knife to \"cut\"" through the chocolate by melting it.""