Chocolate Decor

Directions

1. 1
   Wipe a 12 x 18-inch plastic cutting board with a wet cloth and place a 12 x 18-inch piece of acetate on top (the damp surface will keep the acetate from moving around).
2. 2
   Smooth the acetate out completely.
3. 3
   Pour the chocolate into the center of the acetate and use a large offset spatula to spread the chocolate into an even layer that covers the acetate completely.
4. 4
   Make long, even sweeps with the spatula, from the center out to the sides and corners.
5. 5
   When the chocolate starts to set but is not yet hard, follow these instructions to make squares, rectangles, or swirls.
6. 6
   To make squares or rectangles: Score the chocolate into 2 1/2-inch squares or 1 1/2 x 3-inch rectangles with the back of a knife (you dont want to cut through the acetate).
7. 7
   Cover the chocolate with a piece of parchment, transfer it to a baking sheet, and weight it with another baking sheet.
8. 8
   Leave it overnight for the best shine.
9. 9
   To make swirls: Run a cake trowel over the chocolate to create strips.
10. 10
    Cut the acetate into 2-inch strips that are about 8 inches long.
11. 11
    Before the chocolate sets, lift the strips with the tip of a knife and curl them so they look like opened toilet paper tubes.
12. 12
    Set the curls in baguette molds and leave overnight for the best shine.
13. 13
    Unwrap the acetate just before using.