chocolate. Temper your
chocolate and, using an
offset spatula, spread it
(^1) / 16 inch thick on a granite
or marble counter. Spread
it back and forth using a
rocking motion of your
wrist, as if you were
painting a wall (I call it the
wax-on, wax-off motion),
until the chocolate starts
to set up. At this point the
chocolate should lose