Take slightly cooled yet still runny and sticky caramel on a spoon. Get the caramel
so it is starting to dribble off. Using the back of a wooden ladle, drizzle in light
strings and wrap the caramel around the spoon. Pull off in little spring-like shapes
and cool. As it cools, you can make it into shapes and figures as desired.
Set up a baking sheet with parchment paper to line it. Take the chocolate of your
choice and melt it. Place it in a piping bag (or a plastic bag with the tip snipped
off). Pipe the chocolate in different shapes and designs onto the parchment paper. Let
sit at room temperature (not too hot or humid) overnight. Peel off with a spatula and
use to decorate.