Method

Cut sheet of parchment paper into 20- x 15-inch rectangle; draw two 18- x 5-inch rectangles on parchment paper. Turn over; using tape, adhere to large plastic tray or cutting board. (Do not use metal baking sheet, as candy will set too quickly while spreading.)

In microwaveable bowl, microwave dark chocolate on medium, stirring every 30 seconds, until melted, 30 seconds to 1 minute. Using soft fine-tip pastry brush, paint swirls, lines and dots on drawn rectangles; refrigerate until set. 

Meanwhile, in heatproof bowl set over saucepan of gently simmering (not boiling) water, melt wafers. Let cool to room temperature, about 15 minutes. 

Remove dark chocolate from refrigerator. Working from left to right in small batches, dollop melted wafers onto drawn rectangles. Using offset palette knife, evenly spread melted wafers across first rectangle; using tip of offset palette knife, draw lines and circles through melted wafers to allow dark chocolate to peek through. Repeat with second rectangle. Using paring knife, gently score lengthwise into 2-inch pieces.

Refrigerate until set, about 10 minutes; using hands, break into strips. Refrigerate in single layer in airtight container until ready to use.

Makes 16 pieces.