I want to make a thin slab of chocolate or several small slabs. I know how to melt the chocolate etc I just don't know what the right utensils to use would be. I'll need to take the slabs out without breaking them. A shallow tray maybe? Or how could I best divide that slab when pouring the chocolate so I get smaller squares?

Is this kind-of what you're trying to do?

http://www.mycakeschool.com/blog/chocolate-transfer-sheets-polka-dotted-fun/

Thanks, mcaulir.....I've wanted to do chocolate transfer sheets for awhile but wasn't sure how!