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."


Credit: Bryan Gardner


Ingredient Checklist


Instructions Checklist
  • Freeze a large marble slab overnight.

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

  • 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.

Cook's Notes

If you work too slowly it will stick and become harder to remove. If your "leather" tears, just add it back to the bowl of chocolate to reuse and melt again.