This decorating technique works best on a cake that has already been covered with a smooth glaze. It creates an artistic random effect, like raindrops hitting your window on a windy day.

• To prevent some of the mess this technique can create, set up a splatter shield by covering your immediate working area, including the walls, with waxed paper.

• Melt couverture (chocolate rich in cocoa butter), stirring until smooth. While the chocolate is warm and very fluid, dip a fork in it, and quickly flick the fork over your dessert. Continue flicking in different directions until most of the chocolate has left the fork.

• Dip the fork in the chocolate again and repeat until you achieve the effect you desire. With some desserts, you may want a light coverage, while with other desserts you may want more.

• Allow the dessert to set in a cool room, or place in the refrigerator for 3 to 5 minutes.

• When you're finished, place the waxed paper onto which the excess chocolate has fallen in the refrigerator until set.

• Peel the bits of chocolate off the waxed paper and store to melt and use again, or save to break up and sprinkle on other desserts instead of the chocolate flavored sprinkles grocery stores sell.