Photo: Raymond Hom
Whole Living, January/February 2011
- 2 ounces dark chocolate
- 10 thin breadsticks (the thinnest you can find at the store)
- Melt chocolate and spoon over 3/4 the length of breadsticks. Let excess chocolate drip off.
- Transfer coated sticks to a parchment-lined baking sheet; refrigerate 30 minutes.
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