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There are a lot of little tricks to handling chocolate.
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I like to work on a marble surface because the marble is generally cold, which helps the chocolate set.
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I also keep my chocolate in a glass bowl, which retains heat well and holds the temper longer.
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One of the most useful things you can use when working with chocolate is acetate (plastic from the florist).
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It can be found in most art shops.
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To make dark and white chocolate cigarettes: Use a cake comb to create alternating stripes of white and dark chocolate.
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You can buy one at most cake decorating supply stores.
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Spread some white chocolate on a sheet of acetate in a very thin layer, about 1/16-inch.
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Draw the comb through the chocolate to create alternating lines.
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Return the excess chocolate to the bowl.
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When the chocolate stripes are firm but not hard, use an offset spatula to spread a 1/8-inch-thick layer of dark chocolate over the white chocolate.
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When the chocolate sets but is not firm, use a pastry triangle to create the cigarettes.
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Start about 11/2 inches from an edge and push the chocolate into a roll (it will form naturally).
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Apply even pressure.
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To make chocolate fans: Spread some dark chocolate directly onto the marble surface in a very thin layer, about 1/16-inch.
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Use the pastry triangle to create fans by pushing the triangle through the chocolate in an arc.
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Use your finger to hold down one side as you push the chocolate toward the other.
