For the arabesques, first line two baking sheets with baking paper. Pour the oil into a bowl.
Melt the chocolate coating according to package instructions. Pour onto one of the prepared baking sheets, spread as thinly and smoothly as possible and immediately sprinkle densely with sugar pearls and sprinkles. Allow the chocolate to dry briefly.
As soon as it has slightly set, but is still halfway soft, start cutting out the various motifs: To do this, first dip the cookie cutters into the prepared oil bowl and only then prick them into the chocolate (this makes it easier to remove the chocolate from the cutter.) If necessary, leave the cutters stuck in the chocolate plate for a few minutes (if the chocolate is still too soft) and then carefully remove them. Once the chocolate figures are reasonably stable, place them on the second baking sheet to dry completely and refrigerate.
Once completely hardened, the arabesques can be decorated with pretty ribbons and bows and used as Christmas decorations, such as Christmas tree ornaments.
Preparation Tip:
You can prepare the arabesques with any chocolate and all colors: With white or milk chocolate, with food coloring, solid colored sprinkles.... There are no limits to your Christmas imagination.
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