Pastry chefs routinely spread melted
chocolate over sheet pans, wait until the chocolate is set to the exact right consistency, and then use a metal spatula (and considerable sleight of hand) to scrape up ruffles and ribbons and all kinds of extravagant shapes.
It's a lot firmer than the popular
Chocolate Buttercream recipe found in my cookbook, Everyday Detox, so I think this recipe is perfect for pouring
over a
pan of brownies or
over a single - layer
sheet cake.