4 oz (115 g) dark chocolate, melted and tempered (see notes)

Line two baking sheets with parchment paper. With a pencil and ruler, draw lines forming 3-inch (7.5 cm) and 4-inch (10 cm) wide bands, the entire length of the paper. Turn the paper over so that the pencil lines are on the back of the parchment paper.

Spoon the chocolate into a pastry bag fitted with a small No. 2 or No. 3 plain tip.

Draw houses, using the drawn lines as guides for the height of the house. Trace a few doors and square, round or rectangular windows. Let the chocolate set in a cool area for 15 to 20 minutes.

Arrange the chocolate houses around the Chocolate and Spice Cake (see recipe), pressing gently into the frosting.

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