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- Use a potato or vegetable parer to make chocolate curls for decorating cakes and pies. You can use bars of semi-sweet or bitter chocolate. The chocolate should be at room temperature or even very slightly warmer. You can adjust the thickness and length of the curls by the pressure of your strokes.
- To melt chocolate, chop fine. Place in a microwave-safe bowl and microwave, uncovered, at 100 percent power, stirring every 10 seconds.
- Use self-sealing plastic bags to melt butter or chocolate in the microwave.
