Thin Chocolate Sheets for decorating

Ingredientes

1. Clean the marble surface thoroughly with a damp cloth and then dry it completely with a dry cloth to ensure there is no moisture left.
2. Melt the couverture chocolate using a bain-marie until the temperature reaches 45ºC. Very Important: While melting the chocolate in the bain-marie, make sure NO Water Droplets from the pot enter. If a drop of water gets in, the chocolate will harden, and it will be impossible to fix.
3. Pour 3/4 of the melted chocolate onto the marble surface and spread it with a pastry scraper to help it cool. Ensure the layer is even.
4. When the chocolate begins to set, gather it with the scraper and return it to the bowl containing the remaining 1/4 of melted chocolate.
5. Stir slowly until the chocolate is well integrated and homogeneous.
6. Pour the chocolate mixture onto a sheet of baking paper, using a scraper to spread it into a layer of uniform, rather thin thickness.
7. Let the chocolate layer cool at room temperature until it solidifies completely, for about 15-30 minutes.
8. When the chocolate is cool, scrape it with the scraper to obtain shavings and store them in the refrigerator until it's time to decorate. Note: If we spread the chocolate on plastic wrap, we can slightly roll the sheet as it begins to cool and let it finish solidifying. If we carefully remove the plastic, we will get slightly curled shavings.
9. Melt the chocolate alone in a double boiler, maintaining a constant temperature. Very Important: During this process, avoid any water from the pot's bath getting into the chocolate, as this would cause the chocolate to harden irreversibly.
10. Add a small amount of oil (never water) to add shine and fluidity to the chocolate, and stir well until the oil is fully integrated.
11. Remove the chocolate from the double boiler and aerate it with a spoon, letting the chocolate fall from a certain height, repeating this process several times to help cool it slightly.
12. To decorate the cake, place it slightly elevated (for example, with a small plate underneath) on another large plate to catch the excess chocolate that falls off.
13. Take a spoonful of chocolate, let a stream of chocolate fall into the same bowl, and when the stream is thin, move the spoon in strokes over the cake from a certain height to create a decorative effect.