Chocolate Rings

Make a small paper cone (for instructions on how to do so); set aside. Cover a cutting surface with aluminum foil. (Chocolate releases easily from foil, and the foil gives it a special sheen.) Press the wide end of a ½-inch round decorating tip into the foil to make circular impressions.

Temper 4 ounces of chocolate, using the Short Tempering Method. When the chocolate is the correct temperature, pipe in the circular impressions on the foil. Remove to a cooler room until set.

When ready to use as decoration, gently slip a small metal spatula under each ring to release the chocolate from the foil. (See illustration.)