If first attempts don't succeed, you can remelt the chocolate and try again. Use these to garnish any dessert that calls for a touch of elegance.
- Servings: 12
Source: Martha Stewart Living, December/January 1998/1999
- 6 ounces bittersweet chocolate, chopped
Melt chocolate in the top of a double boiler or a heat-proof bowl set over a pan of simmering water.
Pour melted chocolate onto the back of a clean 11-by-17-inch baking pan. Using an offset spatula, spread the chocolate into a thin even rectangle, covering the pan.
Place pan in refrigerator to chill until chocolate sets up slightly, about 15 minutes. Holding the pan vertically, score the chocolate down the middle with a metal bench scraper. Starting on the left side and holding scraper at a 45 degrees.angle, gently push away from you for about 2 1/2 inches, forming a curl or straw. Repeat making straws down side of pan and on the other side, for a total of twelve straws. If the chocolate gets too soft, chill 5 minutes. Store straws between parchment layers in an airtight container, refrigerated, until ready to use.