• You can refer to the video below the recipe for more details.

Directions for using a bowl over a pan to melt chocolate:

• Use a glass or heatproof bowl that fits snugly over a small saucepan. Fill the pan with about 1–2 inches of water—just enough so that when the bowl is set on top, the bottom of the bowl does not touch the water.
• Heat the saucepan over medium-low and bring the water to a gentle simmer. Once simmering, reduce the heat to low so it stays at a light, steady steam rather than a hard boil.
• Add the chocolate to the bowl and place the bowl over the pan. The steam will gently warm the bottom of the bowl and begin melting the chocolate. Let it sit for a minute, then stir gently.
• When the chocolate is mostly melted, turn off the heat and carefully remove the bowl. The residual warmth of the bowl will finish melting it. Continue stirring until completely smooth. Avoid overheating.
• Place the saucepan over medium-low heat and bring the water to a gentle simmer. Once simmering, reduce the heat to low so the water maintains a light, steady steam, not a hard boil.
• When the chocolate is mostly melted, turn off the heat. The residual warmth of the bowl will finish melting it. Continue stirring until completely smooth. Avoid overheating.

Microwave chocolate melting method:

• Place the chocolate pieces in a microwave-safe bowl. Microwave for 20 seconds, then stir. Continue microwaving in 15–20 second intervals, stirring each time, until the chocolate is mostly melted. Then stir until fully smooth — the residual heat from the bowl and chocolate will finish the melting.
• Lift the edge of the parchment closest to you and gently roll it over the chocolate, making sure the chocolate doesn’t touch itself as you roll.
• Refrigerate for at least 30 minutes, then unroll. As you unroll, the chocolate may stick to the opposite side of the paper, this is ok, just unroll with the chocolate facing downward and it will naturally crack into pieces. Sometimes the chocolate unrolls in larger pieces; in that case, simply break it into shard size you want as you go.
• Remember, chocolate shards are meant to look rustic, so expect a mix of large and small pieces - they’ll break the way they want to.

Tips for success:

• After 30 minutes, test the chocolate by unrolling the paper slightly. If it’s still soft, refrigerate a bit longer. 
• To speed things up, place it in the freezer for a few minutes.
• Keep the shards on the parchment to minimize handling and prevent melting.
• Store refrigerated until ready to use.
• Keep your hands cold before touching the shards (a quick dip in ice water helps) to keep them from melting.