340g (12-ounce) semisweet baking chocolate
1. In a bowl over saucepan of simmering water, melt the chocolate until smooth. Stir occasionally.
2. Spread the chocolate onto the back of a flat cookie sheet. Spread the chocolate as thin as possible. Place the tray in the refrigerator for 5 minutes to set up.
3. Remove the tray from the refrigerator and let stand for 2-3 minutes until the chocolate softens slightly. Using a thin metal spatula, scrape the chocolate in a forceful, forward manner.
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