Chocolate Ruffles

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Published 2015

Place a sheet pan in a low-temperature oven until it is just warm. Have ready a bowl of melted but not tempered chocolate that is also warm, just above body temperature. The chocolate and the sheet pan should be approximately the same temperature.
Pour the chocolate onto the back of the sheet pan and spread it thinly and evenly with an offset spatula, covering the back of the pan completely.
Place the sheet pan in the freezer until the chocolate is set but still malleable. (If the chocolate becomes too hard, remove the pan from the freezer and allow it to sit at room temperature until the chocolate is malleable.)
Brace the sheet pan against a wall or the back-splash of a counter. Using a bench scraper or putty knife, begin scraping the chocolate off the sheet pan in long strips. As you scrape, use your other hand to gather one of the long edges of the chocolate strip to create a ruffle.
Store the ruffles in a cool, dry place.

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