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World Famous International Dessert Recipes:
CHOCOLATE DISKS AND LACE
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped.
Line three cookie sheets with waxed paper. Trace one 8-inch round on each, using
cake pan bottom as aid. Invert paper. Melt chocolate in top of double boiler
over simmering water, stirring until smooth. Remove pan from heat. Spoon 2 1/2
tablespoons chocolate into center of each of 2 traced circles. Spread with
spatula to fill circles completely. Spoon remaining chocolate into parchment
cone or small pastry bag fitted with fine round tip. Pipe chocolate around
traced border of third circle. Pipe chocolate inside circle in thick lacy
design, making certain design touches border. Fill in three areas of design with
chocolate, if desired. Pipe more chocolate atop pattern to form double thick
lace. Freeze disks and lace until firm, about 1 hour (chocolate may curl
slightly). (Can be prepared 3 days ahead. Cover tightly.)
Remove 1 chocolate disk from freezer
and invert onto piece of waxed paper. Gently peel top paper off chocolate.
Return disk to freezer. Repeat with second disk and chocolate lace. Freeze disks
and lace until ready to use.
Makes enough for 1 cake.
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