Ingredients
Method
1.Line 3 oven trays with baking paper.
2.Spoon ¾ chocolate into a small snap-lock bag. Snip a tiny hole in one corner of bag. Pipe 50 x 10cm long thin lines onto 2 trays. Sprinkle with glitter and allow to set.
3.Brush one end of each grissini with remaining chocolate. Press on chocolate strips. Arrange on tray to set.
These are quite fragile, but effective. Can be made a day ahead and stored in an airtight container.
Note
