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Method: Use a vegetable peeler to shave thin strips from a solid block of chocolate. Presentation: Sprinkle over desserts or cakes for a delicate finish.

Method: Pipe tempered chocolate onto parchment in circles and let set. Presentation: Stack on top of each other or use as a side embellishment on plated desserts.

Method: Sift fine cocoa powder over desserts using a fine mesh sieve. Presentation: Apply to exposed areas for a sophisticated look.

Method: Melt chocolate and use a spoon or piping bag to drizzle. Presentation: Zigzag over confections or create abstract designs on plates.

Method: Warm a chocolate block and use a peeler or knife to form curls. Presentation: Use as a centerpiece or around the edges of a cake.

Method: Use a grater to grate bars of chocolate. Presentation: Sprinkle across desserts for texture and a burst of chocolate flavor.

Method: Brush tempered chocolate onto real (non-toxic) or artificial leaves, peel off when set. Presentation: Arrange on desserts imitating nature's patterns.

Method: Pour tempered chocolate into molds, let set, then tap out. Presentation: Create chocolates as stand-alone confections or garnish for larger desserts.

Method: Pipe intricate, freehand or template designs with melted chocolate onto parchment and let set. Presentation: Adorn the tops or sides of cakes, pastries, or mousses.

Method: Pipe tempered chocolate in a criss-cross pattern onto parchment and let set. Presentation: Use as a decorative top layer on tarts or mousses.

Method: Spread tempered chocolate onto a transfer sheet with designs, let harden, and peel off. Presentation: Broken into shards or cut into shapes, decorate the tops and sides of desserts.