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How to make easy bittersweet chocolate shards

by Alice Medrich

fromFine Cooking
Issue 96

The delicate chocolate shards decorating Alice Medrich's showstopping Cinnamon-Caramel-Ganache Cake are dead easy to make with this simple technique.

4 Simple Steps to Pretty Chocolate Shards

Melt 4 oz. chopped bittersweet chocolate in a clean, dry heatproof bowl set in a wide pan of nearly simmering water, stirring frequently with a dry spatula until smooth. Remove the bowl from the water and wipe the bottom dry.

1. Tear off two 16-inch-long sheets of waxed paper. Scrape the melted chocolate onto one sheet and spread with an offset metal spatula in a thin, even layer to within about 1/3 inch from each edge. Cover the chocolate with the second sheet of waxed paper. 2. Starting at one short edge, roll the paper and chocolate into a narrow tube about 1 inch in diameter. Refrigerate the tube seam side down on a baking sheet for at least two hours. 3. Remove the tube from the fridge and quickly unroll it while the chocolate is still cold and brittle to crack it into long curved shards. Peel back the top sheet of waxed paper. 4. Immediately slide a metal spatula under the chocolate to release it from the waxed paper, and then slide the shards onto a rimmed baking sheet. Refrigerate until ready to use. Warm fi ngers will melt the shards, so handle them with a spatula or tongs.

Photos: Scott Phillips

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