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Jacques Torres's Chocolate Leather

Follow this technique using dark or milk chocolate to create thin, flexible sheets of chocolate perfect for wrapping around the edges of a cake or creating other decorative details. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

Photography: Bryan Gardner


  • Dark or milk chocolate


  1. Freeze a large marble slab overnight.

  2. Melt chocolate in a heatproof bowl set over a pot of simmering water.

  3. Ladle a small amount of melted chocolate onto the frozen marble. Working quickly, use an offset spatula to spread the chocolate across the marble into one thin layer. Once smooth, use a knife to cut the chocolate to the desired width. Using the offset spatula, peel the chocolate strip from the marble. The chocolate may then be wrapped around the perimeter of a cake as a decorative element.

Cook's Notes

You can substitute a 12" X 12" marble tile, but you will only be able to create pieces of "leather" with those dimensions.

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