Chocolate Cutouts

Polish a sheet of acetate with cotton wool. Pour tempered chocolate onto the acetate and spread into a thin layer with a palette knife. Let the chocolate stand until it clouds over and becomes firm but not hard. Cut with a small, sharp knife, cutting straight through to the acetate, or use a metal cutter, slightly warmed, to cut out desired shapes. Do not attempt to remove the cutouts at this point. Let stand until the chocolate is hard and the acetate peels away easily from the chocolate.