Jacques Torres's Chocolate Spirals

Place a tall glass container and a bottle of vodka in the freezer overnight.

Melt chocolate in a heatproof bowl set over a pot of simmering water. Transfer melted chocolate to a piping bag fitted with a small round pastry tip.

Fill frozen glass container two-thirds full with frozen vodka. Drizzle chocolate into the vodka. The more you move the pastry bag, the more organic the spiral. The chocolate will set instantly. Using 2 wooden skewers, remove the chocolate spiral to a parchment-lined baking sheet; let dry until ready to use. The spirals may be used to decorate cakes and cupcakes.