Dark Chocolate Bow

1. 1

   ["Place half of chocolate in top of a double boiler over hot water; stir with a rubber spatula until chocolate melts. Add remaining half of chocolate, stirring until chocolate melts. Stir in corn syrup; remove from heat and let cool slightly. Remove and set aside 2 tablespoons chocolate mixture. Spread remaining chocolate mixture to 1/3"" thickness on wax paper-lined cookie sheet. Chill 20 minutes or just until firm.", "Feed firm chocolate slab through smooth roller of a cold pasta machine set on Immediately cut chocolate into 3/4""-wide strips. Cut strips into 5"" and 7"" segments. Fold 5"" segments to form loops, pressing ends gently together. Drape 7"" segments over empty egg cartons, creating a wavy appearance.", "Make a bow with chocolate loops, overlapping loops on a wooden pick; use 2 tablespoons reserved chocolate mixture as ""glue"" between layers. Chill strips and bow until firm.", "Note: If you don't have a pasta machine, spread chocolate mixture to about 1/8"" thickness on a large marble slab. Let harden and cut into thin strips using a sharp knife."]

* Per serving · 4 servings · Values may vary.

No additional tips available.