The Art of French Pastry

Once you are done
working with the
tempered chocolate,
while it is still liquid pour it
onto a sheet pan lined
with parchment paper and
spread it out thinly. Allow
it to harden, and once it is
cold, break it up and store
in an airtight container or
wrap it in plastic. You can
then reuse it and it will be
easier to chop it up rather