Ingredients

makes enough for 16 cupcakes

　　2 ounces bittersweet chocolate, finely chopped

　　8 ounces white chocolate, finely chopped

　　

Step 1

Cut a piece of acetate (see Sources, page 342) to fit the back of a baking sheet. Tape acetate to inverted baking sheet. Melt bittersweet chocolate (see page 323). Coat the surface of a wood-graining tool with a thick layer of melted bittersweet chocolate. Starting at the top of the acetate, rock the coated tool back and forth while dragging it in one swift motion to make a vertical striation. If you are not satisfied with how it looks, repeat motion over each strip right away. Transfer baking sheet to the freezer and chill until set, about 3 minutes.

　　

Step 2

Melt white chocolate (see page 323). Stir to cool slightly (it should not be piping hot), then pour the white chocolate on top of the coated acetate. Using an offset spatula, quickly but gently spread the melted white chocolate evenly over the entire surface (do not press too hard or the dark chocolate will smear).

　　

Step 3

Freeze baking sheet for 30 seconds to allow the chocolate to set slightly. Remove from freezer, and use a 2 1/4-inch round cookie cutter (the same size as the top of cupcakes) to cut rounds of chocolate (press down to the acetate), leaving them intact on the baking sheet. Return to freezer and allow chocolate to set completely, at least 10 minutes (or up to 2 days, wrapped well in plastic). Once chocolate has hardened, remove tape from one side of the pan; lifting acetate from that side, punch out the chocolate rounds (leave on baking sheet). Refrigerate until ready to use, up to 2 hours. To avoid leaving any fingerprints on the surface, use an offset spatula to transfer rounds to cupcakes.

　　Martha Stewart's Cupcakes