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.
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