Chocolate baskets

Chocolate baskets to make four baskets, melt 175 g (6 oz) of chocolate with 1 teaspoon of oil in the top of a double saucepan. Place two layers of white tissue paper (not paper tissues) approximately 36 cm (14 inches) square on a flat surface. Using a spatula, spread the chocolate in a thin layer over the paper leaving a 2.5 cm (1-inch) border around the edge. Use the border to hold down the paper while you spread the chocolate. When the chocolate is slightly set but still warm, cut the chocolate into approximately four 15 cm (6-inch) squares. Discard the extra bottom paper and drape each chocolate-covered paper square over an upturned glass to make a fluted basket. The tissue paper lets the chocolate drape beautifully. Leave the baskets to set for 30 minutes and then refrigerate for another 30 minutes before you remove the paper. Always make a few more baskets than you need in case one breaks. With practice, you can make them elegantly thin. Ice cream looks particularly nice in them.