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1
To set up: Line the bottom of a 10 x 15 inch baking sheet with waxed or parchment paper, leaving a 2inch overhang at each end. Line a second baking sheet or tray with wax paper and place next to your work surface.
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2
To temper chocolate: Melt 3/4 of the chopped chocolate (24 ounces semisweet) with the shortening in the top of a double boiler over simmering water or a bowl that sits in a pan of very hot (but not simmering) water. Stir the chocolate constantly as it melts, being very careful not allow chocolate to overheat or to allow even one drop of water to enter bowl. When just about smooth (one or two small pieces of chocolate may remain visible), immediately remove the chocolate from the stove and briskly stir in the remaining chopped chocolate. Stir constantly until perfectly smooth.
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3
To assemble chocolate crisps: When smooth, stir in cereal and, when well combined, use a large rubber spatula to help pour into prepared baking sheet. Use an offset metal spatula to spread chocolate mixture evenly in pan, then lift pan and give it one or two good rap's on the counter to remove any air bubbles and assure an even layer. Place in freezer (uncovered) for no longer than 5 minutes, then remove and, using sturdy cookie cutters (plain or flutted), cut chocolate into shapes. As you cut, gently push chocolates out of the cutter onto second sheet, lined with wax paper.
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4
Note: Since cutting cooled chocolate into shapes takes a little muscle, place a pot holder or a folded dry kitchen towel over top of cutter to protect your hand.
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5
To wrap and store: If desired, wrap crisps individually in colored foil wrappers (available in stores that specialize in candy making).
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6
Alternatively, store unwrapped crisps in a tin, separated by sheets of wax paper. Tempered chocolate should be stored at a comfortable room temperature.
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7
(no longer). Remove and let sit at room temperature until completely set. Store in an airtight tin, separated by sheets of wax paper.
