400 g dark chocolate block or dark chocolate cooking chocolate
- Melt chocolate in a clean, dry, heatproof bowl over a saucepan of just simmering water (the water should not touch base of bowl), gently stirring with a rubber spatula.
- Lay out 17cm – 18cm x 2cm pieces of baking paper on a bench, then spread melted chocolate in a thin layer, leaving a 1cm edge on each end (not too thin; you don’t want it to break!).
- Baking paper-side down, lightly twist around the handle of a wooden spoon and secure with sticky tape and allow to set. Slide spiral off spoon and gently remove paper.
- Transfer to the fridge until ready to use.