Chocolate Garnish Cutouts
Melt 1 cup chip - semisweet, milk, vanilla or white - and 1/4 teaspoon shortening (do not use butter, margarine or oil).
Line a baking sheet with aluminum foil (shiny side up) or waxed paper. Smooth the foil or paper so there are not any wrinkles or bumps, which would make the chocolate uneven.
Pour melted chocolate onto foil or paper; spread with a spatula so the chocolate is about 1/8 in. thick. Let stand at room temperature until firm.
Using sharp metal cookie cutters, cut out desired shapes. Carefully lift off shapes with a metal spatula.
The chocolate scraps may be remelted and used to coat fruit or whole nuts for additional garnishes.