Chocolate Curls
To make any of the following curls, use a 4-ounce bar of Semi-Sweet, Bittersweet, or Milk Chocolate.
• For large curls, melt the chocolate in a double boiler.
• Turn a baking sheet upside down.
• Using a plastic spatula spread the melted chocolate evenly over the baking sheet. The chocolate should be the thickness of a butter-knife blade.
• Refrigerate 10 minutes, or until the chocolate is firm but not brittle.
• Hold a metal spatula upside down and press firmly into the chocolate, then push steadily ahead until a curl forms.
• With a toothpick or a small skewer, carefully lift the curls and place them on the dessert, or store them on a plate in the refrigerator until needed.
• For small curls, let the chocolate bar stand in a warm place (65 to 70 degrees F.) until thoroughly warm but not melted.
• Using a vegetable peeler, make curls by drawing the peeler along the thin, flat side of the bar.
• Remove the curls with a toothpick and place them on the dessert, or store them on a plate in the refrigerator until needed.
• To make shavings, proceed as directed for small curls but use a short stroke when peeling.
• For a more splintered effect, use cool rather than warmed chocolate.
• Both shavings and splinter curls work best when made directly over the dessert being decorated. Practice first over a plate to be sure it’s working properly.
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