You will need
- Bowl of tempered couverture chocolate
- Small marble or granite slab, frozen
- Craft knife
- Palette knife
- Place the marble slab in the freezer for a minimum of three hours (overnight if possible).
- Use the end of a palette knife to pick up a small amount of melted, tempered chocolate.
- Spread the chocolate onto the frozen slab – aim to make a rough rectangle shape.
- Very quickly use the craft knife to cut the down the chocolate lengthways and to cut off the two ends. You should end up with two long rectangular strips, each with a rough edge along one of the longest sides.
- Using the fingertips on both hands, pick up one of the strips. Hold it with the rough edge towards you and the cut edge facing away from you.
- Start to concertina the rough edge, making sure you pinch all the ends together to create a fan shape.
- Repeat with the second strip. Set the two fans aside. 8 Wipe the slab clean with some kitchen towel and start again.
- The slab will start to warm up so you will only get time to make about 20 fans at a time. When this happens, place the slab back in the freezer for about 20 minutes. Once it is cold you can continue to make more fans.
From Working with Chocolate by award-winning pastry chef and chocolatier, Mark Tilling (B. Dutton Publishing)
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