Chocolate Strips and Fans

Heat a clean half-sheet pan at 325°F(160°C) for 4 minutes. Use a clean, un-warped pan, preferably one reserved for chocolate work only. The tray should be warm but not too hot to handle. (The purpose of warming the pan is to enable you to spread a thinner coat of chocolate; be careful, however, not to get the pan too hot. Some chefs prefer to use cold trays.) Turn the sheet upside down and spread melted chocolate in a thin, even layer on the bottom of the pan. Let stand until the chocolate looks cloudy, then refrigerate until set. Remove from the refrigerator and let warm to room temperature.