Theone Perloff Velez

Thanks to all of you who answered and gave me your suggestions. The directions in the back of the magazine said to use milk chocolate, but the description on the picture of the cake mentioned bittersweet chocolate curls and that's what I attempted to use. I realize now that had I used milk chocolate, the results might have been different, since milk chocolate is a softer texture.

In the Fall 2001 issue of Martha Stewart Weddings magazine, on page 292, there appeared a wedding cake done by Wendy Kromer. It was totally covered with rose-petal-shaped chocolate. I attempted to recreate this, but with no success. I used Valrhona chocolate as directed. I would love to master the technique used to make this chocolate shape and am hoping someone can provide an explanation for how I might succeed the next time I try this.