Plastic sheet used for working with chocolate.

Polyethylene dipping paper is sold in sets of five or ten sheets and three different formats: 20 x 30 cm, 60 x 40 cm, or 40 x 30 cm.

Melt chocolate and spread it over a sheet of dipping paper with a spatula. Refrigerate the sheet for 3 hours to harden the chocolate.

The sheet allows for you to make chocolate disks or squares that can be covered with nuts or decorated.