Although you need more chocolate than you actually use to dip candy bars, there isn’t much waste involved because your extra chocolate can be reused next time. You can simply pour it out on parchment paper and let it set as a slab that you can chop up and melt in the future. Chopping chocolate can be messy and time consuming, though… So I try to spread it as thin as possible so that when it sets, I can just crumble it up into small shards by hand (after I’ve put it into a ziploc bag). I like to buy my chocolate as pistoles, which are button-sized pieces of chocolate that don’t need to be chopped, and this thin slab kind of mimics them.

And I used those missing ripped corners of the parchment to take my tests at the beginning of the session to see whether the chocolate was in temper… I usually press those little tests into the slab so that they’re not wasted, either. This time, I ate them.

This week’s photo isn’t too pretty… so here’s a fleet of Malt Bars to make up for it…

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