Chocolate Butterfly, very simple step by step recipe)) Bon appetit!

I'm just different butterflies different, sizes raspechatala.Vstavlyaem sheet of paper with a picture of the butterfly - in a file. Chocolate cut up into small, put in a tight plastic bag and melt the chocolate in the microwave.

I melts at a power of 600 w, fifteen minutes (every 30 seconds "wiggle" the chocolate to melt evenly) .Rastoplenny chocolate moves to the corner of the package, cut off the tip and draw maaalenky butterfly wings (Only wings!) To a file on a cliche.

We try to do as a pattern can be thicker, so the wings of a butterfly are stronger. Give wings to dry at room temperature and then remove in the refrigerator for 10 minutes (cooling wings it will be easier to remove from I've found).

Cold fingers (hold your fingers under running cold water or rub an ice cube), carefully remove with wings I've found and passed on to a sheet of heated pergamenta.Snova mikrovolnovke.Berem chocolate in a small sheet of parchment, folding it in half and squeezing out kornetika package "torso" butterfly right on the fold.

Next, place a sheet of parchment with the body in an open book and quickly putting a wings, so they stuck to the body, until the chocolate is not frozen. Fix the book so as to obtain a desired degree of angle and give the butterfly finally freeze.

Carefully remove the parchment with a butterfly and you can decorate the cake (or any dessert). Of the 100 grams of chocolate is roughly 12 babochek.Esli chocolate in the package was left, you can remove it in the fridge to use dalneyshem.Trafarety butterflies I leave in a file to be used many times.