How to make chocolate curls

Video: How to Make Chocolate Curls | Cake Decorating

Content

Method 2 of 3: Using a rolling pin
Method 3 of 3: Using a vegetable peeler
Tips
What do you need

1 Melt the chocolate. Pour about one glass of water into a steamer or saucepan. Melt one glass of chocolate or a large chocolate bar over low heat or in a heat-resistant bowl that can be placed on a saucepan.

2 Stir constantly as soon as the chocolate begins to melt. Do not overheat the chocolate or let water droplets get into the mixture, or the chocolate will spoil.

3 Remove the chocolate from heat just before it is completely melted. Mix thoroughly. The chocolate should be soft. Let it cool slightly.

4 Place a sheet of waxed paper on a baking sheet. Pour the chilled chocolate mixture onto the waxed paper, being careful not to pour it too quickly. Spread the chocolate thinly with a spatula or the back of a spoon.

5 Take a baking sheet and lightly tap the surface several times to remove any air bubbles.

6 Leave the chocolate on until it hardens. This should take about 20 minutes. If you want a quicker result, put it in the refrigerator or freezer.

7 Place the chilled chocolate paper on a stable, non-slip surface.

8 Take a long-bladed knife and place it at the end of the chocolate sheet. Gently move the knife towards you and create chocolate curls with the knife. To do this with a spatula, push it away from you and form curls.

9 Make chocolate curls in different sizes. Move the entire length of the sheet for large curls, or use small movements for small curls. You can also do this from different angles.

10 Transfer curls gently with kitchen utensils such as a serving fork, skewer, or toothpick. Transfer them to a plate or dessert.

Method 2 of 3: Using a rolling pin

1 Prepare the rolling pin. Wrap the rolling pin with a sheet of waxed paper. Secure the paper to the rolling pin with duct tape or rubber bands. Prepare the surface of your countertop with waxed paper, as chocolate may drip onto it.
2 Make curls. Scoop up melted chocolate in a ladle, large spoon, or cup. Or pour into a piping bag for more precision. Pour the chocolate slowly onto the rolling pin. Continue doing this in a zigzag motion.
3 Leave the chocolate on the rolling pin until it hardens.
4 Carefully remove the frozen chocolate from the rolling pin. Place the chocolate on a plate covered with wax paper and place in the refrigerator or freezer. Use immediately or store in a special bag in the freezer.

Method 3 of 3: Using a vegetable peeler

1 Get a good quality chocolate bar. Works well with 50% -70% cocoa content. You may need to chill the chocolate for several hours in the refrigerator before curling. If you use room temperature chocolate, you will end up with thick, brittle curls instead of fine, delicate shavings.
- Large chocolate bars are available at most grocery (and specialty) stores. Regular chocolate bars will not work as they are too soft.
2 Master the exfoliation technique. Hold a chocolate bar in one hand; you can pick it up with a paper towel to keep the chocolate from melting in your hands. Slowly and carefully remove the shavings with a vegetable peeler.
- If you squeeze the peeler into the chocolate, then your curls will be large, and if you run lightly over the surface of the chocolate, you will get small and thin shavings.
3 Ready.

Tips

Reuse leftover chocolate.Remove it from waxed paper and place in an airtight container to melt again, or cut and add to desserts.
Store unused chocolate curls until next use in a container (to prevent breakage) in the refrigerator. You can use them to decorate desserts, muffins, muesli, yogurt or fruits.
To make assorted curls of different colors, use milk, dark and white chocolate. Use a quality product.
Keep curls in a cool place to keep them from melting. Use a refrigerated container or store in the refrigerator until use.
Instead of using a knife, you can use an ice cream spoon to create curls.