Description
Easy homemade chocolate curls using dark, milk, or white chocolate. Perfect for decorating cakes, cupcakes, pies, and all your desserts with smooth curls or fine chocolate shavings.
Ingredients
-
200 g (3.5 oz) dark, milk, or white chocolate
Instructions
- Place the chopped chocolate in a bowl and melt it in a double boiler or microwave until completely smooth.
- Pour the melted chocolate onto the back of a baking sheet and spread it into a thin 2 mm layer using an offset spatula.
- Let the chocolate cool until it is set but not completely firm.
- Slide a metal spatula or knife along the chocolate surface to create curls or shavings. Adjust the angle and pressure to vary the curl size.
- Repeat the technique over the entire chocolate sheet.
- Gather leftover chocolate scraps, melt them again, and repeat until all the chocolate is used.
- Transfer the curls to a large airtight container.
Notes
Storage: Keep chocolate curls at room temperature for several weeks. In warm weather, store in the fridge or freezer to prevent melting.
Tempering (optional but gives shinier and stronger curls):
- Dark chocolate: Melt at 50–55°C, cool to 28°C, use at 31–32°C.
- Milk chocolate: Melt at 45–50°C, cool to 28°C, use at 30°C.
- White chocolate: Melt at 45–50°C, cool to 27°C, use at 29°C.
Tips:
- Use chocolate with enough cocoa butter for smooth curls.
- Spread a thin and even layer for clean results.
- If curls crack, the chocolate is too cold.
- If it smears, it is still too warm.
- Use a metal spatula or bench scraper for long curls.
- Prep Time: 20 minutes
- Category: chocolate
- Cuisine: American