In this month's American Cake Decorating Monthly Slice newsletter was a tip about cutting out fondant or gumpaste with a paper punch to cut shapes. The directions said to roll out the fondant to a thickness of 1/16 to 1/8 inch; let dry for a few minutes; then cut with a paper punch. I am wondering if the same principles can be applied to make shapes with either chocolate,modeling chocolate, or transfer sheets.
It appeared from the picture that the type of punch being used was made from a company named Marvy. They have several different sizes and shapes. Here is a table that shows some of the shapes available:
I haven't tried it so I don't know if it will work or not, but it sounds like a neat idea. Here is a recipe for modeling chocolate from chocolatework.com (a cool site about chocolate sculpture - really nice showpieces)
Modeling Chocolate Recipe
8 lb Compound Dark Chocolate
1 pt Glucose
1 cup Water
Melt and cool chocolate to 95 F.
Add glucose and water. Mix only until a uniform consistency. Over mixing may cause the fat to separate out of the chocolate.
Pour chocolate mixture onto a parchment lined sheet pan and cover completely with plastic wrap. Refrigerate until hard.
Allow to come to room temperature then mix to a smooth "dough" in a mixing machine and finish kneading by hand.