• 1 pound candy coating
• sharp knife
• 4" square pan or container

Melt candy coating. Pour melted coating into the retangle container. Place in the freezer until solid. Remove chocolate bar from pan and let set to room temperature. Rub the edge of the bar to soften. Firmly scrape the chocolate bar along the edge with a sharp knife. Use a toothpick to handle the delicate pieces. Note- A block of real chocolate may also be used.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.