This is an easy chocolate decoration for beginners as the lace does not have to be in neat straight lines and looks very effective on cakes and desserts.
- Melt 100g of Unichoc Compounded Chocolate. Pour into a piping bag. Quickly make zig zag lines up and down a sheet of baking paper.
- Go back and forth continuously over design until lace is formed.
- Allow chocolate to set and remove from paper.
- Gently break into pieces. Chocolate lace can be stored in an airtight container in a cool place. Do not store in the fridge as the chocolate will sweat. Use as desired.