Makes about 15 pieces
These adorable pieces of chocolate decor are perfect for topping your fall and winter treats, like cupcakes, cakes, and tarts. Choose the flattest baking sheet you have for smooth rolling.
Ingredients
- 1/2 teaspoon vegetable oil
- 8 oz milk chocolate, melted
- Ground cinnamon, as needed to coat
Directions
- In a bowl, stir the oil into the melted chocolate until fully combined.
- Heat a clean, flat baking sheet in a 200°F oven until slightly warm, about 30 seconds.
- Spread the chocolate onto the back of the sheet pan in a thin, even layer.
- Place the sheet pan in the freezer for 30 minutes, then in the refrigerator for 15 minutes.
- Remove the pan from the refrigerator, and let it sit at room temperature until the chocolate becomes pliable.
- Make cinnamon stick shapes using a bench knife: Hold the bench knife at a 45-degree angle against the sheet pan. Push forward with medium pressure to roll the chocolate to the middle of the sheet pan. Repeat this motion across the chocolate, then turn the sheet pan around and repeat in the opposite direction so that the two tubes will meet in the center to finish the cinnamon stick shape.
- Roll the finished sticks in ground cinnamon to coat. Reserve in an airtight container until needed.
