Chocolate Twigs

• 100 g (3½ oz) reserved melted tempered dark couverture chocolate (70% cocoa solids)
• 250 g

Pour the tempered chocolate into a piping (icing) bag and cut a very fine hole off the end. Pour 125 g (4½ oz) of the cocoa powder, in an even layer, into a deep baking tray. Pipe the chocolate into