Chocolate Bee’s Wax By Master Chef Robert Sturm, Cara Operations, Ltd., Ontario, Canada
Yield: 6 - 8 decorations
Ingredients: 1 lb. Bittersweet Valrhona Chocolate (chopped fine) 12" x 20" Bubble Wrap
Procedure: 1. Melt chocolate. Temper till "cool" and easily spread.
2. Line baking pan with parchment paper. Cover with bubble wrap, pillows up. Spread chocolate on wrap. Cover with plastic wrap.
3. Smooth chocolate over bubble wrap with rolling pin. Place in refrigerator. Chill one hour.
4. To use, pull plastic and bubble wrap away from chocolate.
5. Use white or milk chocolate, or combinations. Larger pillow bubble wrap works.
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