EDIBLE BIRCH BARK

INGREDIENTS MAKES 16 PIECES

7 g dark chocolate, about

¼ oz, chopped

1 ½ cups white chocolate–flavoured wafers (such as Wilton Candy Melts)

DIRECTIONS

Cut a sheet of parchment paper into a 20- x 15-inch rectangle; draw two 18- x 5-inch rectangles on the parchment paper. Turn over; using tape, adhere to a large plastic tray or cutting board. (Do not use metal baking sheet, as candy will set too quickly while spreading.)

In a microwaveable bowl, microwave the dark chocolate on medium, stirring every 30 seconds, until melted, 30 seconds to 1 minute. Using a soft fine-tip pastry brush, paint swirls, lines and dots on the drawn rectangles; refrigerate until set.

Meanwhile, in a heatproof bowl set over a saucepan of gently simmering (not boiling) water, melt the wafers. Let cool to room temperature, about 15 minutes.

Remove the dark chocolate from the refrigerator. Working from left to right in small batches, dollop the melted wafers onto the drawn rectangles. Using an offset palette knife, evenly spread the melted wafers across the first rectangle; using the tip of the offset palette knife, draw lines and circles through the melted wafers to allow the dark chocolate to peek through. Repeat with the second rectangle. Using a paring knife, gently score lengthwise into 2-inch pieces.

Refrigerate until set, about 10 minutes; using your hands, break into strips. Refrigerate in single layer in airtight container until ready to use.