Courtesy of Katie Button, Cúrate & Nightbell
7 oz. bittersweet chocolate chips
Melt chocolate in the microwave in 20-second increments. Remove and stir until completely melted and smooth. Let cool to room temperature, and then place in a piping bag without a piping tip. Cut a very small opening on the tip. Meanwhile, prepare a wide container with ice water (50% ice and 50% water). Pipe lines of chocolate in varying sizes into the ice water fast and rustically. There is no need to try and make the lines look like sticks as you are piping them out. The ice water helps form these lines into natural looking sticks. Let chocolate set, about 5 minutes. Pull sticks out gently, letting excess water drain off. Place onto a pan lined with parchment and a thick coating of cocoa powder. Dust the tops with cocoa powder.