Chocolate Artistry (from Jane)

Chocolate Curls:

Spread 4 squares melted chocolate with spatula in very thin layer on baking sheet. Chill until firm, about 10 minutes. Place metal pancake turner under chocolate; push firmly so chocolate curls as it is pushed. (If chocolate is too hard, let it stand at room temperature; chill again if it is too soft.) Place curls on waxed paper and chill until firm.

Chocolate Drizzle:

Melt 1/2 square chocolate with 1/2 teaspoon butter; cool slightly. Drizzle from tip of spoon over frosting. For ripple effect, drizzle chocolate in thin straight lines about 1/2 inch apart; draw tip of knife across lines, alternating direction.

Chocolate Dipped Garnish:

Melt 4 squares of chocolate. Insert wooden picks into food to be dipped. Dip quickly into chocolate and let stand on wax paper until firm.
Suggested dipping food: Pineapple wedges, strawberries, cake cubes, nuts, pretzels, etc.