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Chocolate leaves are made by painting tempered chocolate onto real or artificial leaves, then peeling the leaf away once the chocolate has set.

Chocolate shavings are made by using a sharp tool, such as a peeler or knife, to scrape thin layers off a larger block of chocolate.

Chocolate curls are created by spreading melted chocolate onto a smooth surface, letting it set slightly, and then using a metal spatula to curl it.

Chocolate drizzles are made by taking melted chocolate placed in a piping bag or a spoon and drizzling it lightly over a dessert in a freeform pattern.

Chocolate transfer sheets are made by spreading tempered chocolate over a sheet with coloured cocoa butter designs, which transfer to the chocolate as it sets.

Chocolate tuiles are thin, crisp, curved cookies made by spreading a batter thinly on a baking sheet, baking until crisp, and shaping while hot.

Chocolate lace is created by piping melted chocolate in a decorative lace pattern onto parchment paper; it solidifies upon cooling.

Chocolate truffles are made by creating a ganache with chocolate and cream, chilling it, and then rolling it into balls which can be dusted with cocoa or dipped in tempered chocolate.

Chocolate garnishes are made by piping or molding tempered chocolate into various shapes, which are then used to decorate desserts.