By Ina Paarman
shards.
Melt the chocolate over hot water. The water must not
Spread the melted chocolate over baking paper. Cover
with a matching sheet of paper and roll to spread and
flatten melted chocolate.
Roll the paper with chocolate in-between, over a cardboard core from an empty roller towel or foil.
Refrigerate for a few hours or overnight. Unroll the
paper, pulling the top sheet tight to splinter the chocolate into shards.