Chocolate Cigarettes

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By Flo Braker

Published 1984

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To make cigarettes that are more perfectly shaped than the ones described above, temper the chocolate using the Short Tempering Method so they will release neatly and easily from the baking sheet.. Spread about 7 ounces of the chocolate in a paperthin layer on the back of a 14-x-17-x-½-inch baking sheet, preferably one that is rimless on three sides with a ½-inch lip at only one end. Hook this lip over the edge of a counter for steady support.

Mark the thin chocolate sheet with the aid of a ruler and the tip of a paring knife with lines to indicate how wide you want the cigarettes to be (I suggest anywhere from ½ to 8 inches wide), then mark across each strip every 2 inches for each cigarette.