Description
How to make homemade chocolate curls to decorate all your cakes and desserts.
Ingredients
- 200 g (3,5 oz) dark, milk or white chocolate
Instructions
- Place the chopped chocolate in a bowl and melt in a double boiler or microwave until the chocolate is liquid. (you can follow the instructions in the notes to temper the chocolate)
- Pour the melted chocolate onto the back of a large baking sheet and spread it out with an angled spatula to make a chocolate sheet about 2 mm thick.
- Let the chocolate sheet cool until it is set and not completely hard.
- Slide a steel spatula or knife along the length and width of the chocolate sheet to make chocolate shavings (vary the angles and length until you have nice curls)
- And repeat this technique on the entire chocolate plate.
- Pick up the chocolate crumbs to melt them again and repeat the whole procedure until all the chocolate is used.
- Place the chocolate shavings in a large storage box.
Notes
Storage: At room temperature for several weeks, or in the refrigerator or freezer.
Chocolate tempering: Follow this temperature curve for brighter and stronger chocolate:
- Dark chocolate: Melt at 122°F - 131°F (50-55°C), cool to 82°F (28°C), and use at 89°F (32°C).
- Milk chocolate: Melt at 113°F - 122°F (45-50°C), cool to 82°F (28°C), and use at 86°F (30°C).
- White chocolate: Melt at 113°F - 122°F (45-50°C), cool at 80°F (27°C), and use at 84°F (29°C).