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1
Wipe a 12 x 18-inch plastic cutting board with a wet cloth and place a 12 x 18-inch piece of acetate on top (the damp surface will keep the acetate from moving around).
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2
Smooth the acetate out completely.
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3
Pour the chocolate into the center of the acetate and use a large offset spatula to spread the chocolate into an even layer that covers the acetate completely.
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4
Make long, even sweeps with the spatula, from the center out to the sides and corners.
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5
When the chocolate starts to set but is not yet hard, follow these instructions to make squares, rectangles, or swirls.
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6
To make squares or rectangles: Score the chocolate into 2 1/2-inch squares or 1 1/2 x 3-inch rectangles with the back of a knife (you dont want to cut through the acetate).
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7
Cover the chocolate with a piece of parchment, transfer it to a baking sheet, and weight it with another baking sheet.
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8
Leave it overnight for the best shine.
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9
To make swirls: Run a cake trowel over the chocolate to create strips.
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10
Cut the acetate into 2-inch strips that are about 8 inches long.
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11
Before the chocolate sets, lift the strips with the tip of a knife and curl them so they look like opened toilet paper tubes.
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12
Set the curls in baguette molds and leave overnight for the best shine.
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13
Unwrap the acetate just before using.
