Chocolate Swirl Garnish

Ease of preparation: Medium
Yield: 6 servings

Ingredients:

6 ounces (170 g) 70% dark chocolate

Method:

To temper the chocolate:

In a double boiler, heat 2/3 of the chocolate to 113 F (45 C).

Remove from heat and stir in remaining chocolate.

Cool chocolate to 81 F (27 C).

Return the chocolate to the double boiler and heat to 90 F (32 C).

For the chocolate swirl garnish:

Pour chocolate into a piping bag with a small tip or a parchment paper cone.

Squeeze chocolate into swirls onto a parchment lined baking sheet.

Cool at room temperature until chocolate has hardened.