Chocolate cuff

Ingredients for 1 servings:

• 100 g chocolate or couverture

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Total time approx. 20 minutes

for cakes or desserts

You will also need: – a long strip of baking paper, as tall as the cake and long enough to wrap around the cake once, plus a few centimeters for handling – a freezer bag – scissors Melt the chocolate in a double boiler, pour it into the freezer bag, cut off one of the bottom corners of the bag with scissors and draw the chocolate onto the baking paper. I usually find that a hole of just under a millimeter in diameter is enough. If you like, you can of course draw a line on the back of the baking paper beforehand. Then let everything sit at room temperature for a short while until the chocolate becomes matte. The chocolate should no longer run, but not be so hard that it breaks. When the consistency is more or less right, place the baking paper with the chocolate around the cake, with the chocolate directly against the cake and the baking paper on the outside. Then put the cake in the fridge with the chocolate baking paper on it, and after about 10 minutes carefully peel the baking paper off the chocolate sleeve.