Food & Cooking Recipes Dessert & Treats Recipes Chocolate Straws 3.8 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 12 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. Ingredients 6 ounces bittersweet chocolate, chopped Directions 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. Rate it Print