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Chocolate Straws

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

Ingredients

  • 6 ounces bittersweet chocolate, chopped

Directions

  1. Step 1

    Melt chocolate in the top of a double boiler or a heat-proof bowl set over a pan of simmering water.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Martha Stewart Living, December/January 1998/1999