Instructions

1. Chop the chocolate and divide the amount in half. Fill the double boiler with water and bring it to a boil, then turn down the temperature to keep the water at a simmer.

2. Add half of the chocolate to the top of the double boiler and continue to heat the chocolate, at a simmer, until it melts. Stir the chocolate with a silicone spatula to prevent it from burning. Check the temperature of the chocolate with the chocolate thermometer. Heat it until it reaches 115 degrees F, then remove the top of the double boiler from the heat, wiping it dry on the bottom to prevent any moisture from affecting the chocolate.

3. Mix in the remaining half of the chopped chocolate, stirring constantly with the spatula. Continue to stir the chocolate for about 15 minutes, until all of it has melted and the temperature of the mixture reaches 90 degrees F.

4. Put a small amount of the chocolate on a spoon and place it in the refrigerator for one to two minutes. It should come out smooth, not tacky, and a little shiny. If not, continue to stir the melted chocolate for one to two more minutes. At this point, you have tempered your chocolate, which will prevent it from looking greasy, dull or from separating when you pour it into your molds.

5. Pour the chocolate into clear chocolate molds of your choice, using a funnel to prevent spills. Chill the molds in the refrigerator until the chocolate turns solid. Pop the shapes out of the mold.

6. Make freehand chocolate shapes using a pastry bag. Fill the bag with the melted chocolate and line a cookie sheet with an acetate baking sheet. Draw shapes of your choice on the sheet by squeezing the chocolate through the tip of the pastry bag. Allow the shapes to harden, on the sheet, in the refrigerator until firm. Remove the shapes with a spatula.

7. Place cookie cutters on an acetate-lined cookie sheet and fill them with 1/8 to 1/4 inch of chocolate. Put them in the refrigerator to harden. When hard to the touch, gently remove the cookie cutters by tapping the chocolate shapes out of them or pressing lightly in the center of the shape to slide it out of the cutter.

8. Cut-out shapes of melted chocolate with cookie cutters or a knife. Line a cookie sheet with an acetate baking sheet. Pour the melted chocolate on the sheet and spread it in a layer about 1/8 inch thick. Allow the chocolate to stiffen, but not completely harden. Dip the cookie cutter or knife in warm water to easily cut through the chocolate then dry it completely. Cut out shapes with the cookie cutter from the chocolate or cut out free-hand shapes with the knife. Place the shapes on an acetate-lined cookie sheet and wrap the top tightly with plastic wrap to prevent the shapes from curling when they cool. Chill the shapes until firm in the refrigerator.