The chocolate curls give a touch of elegance to the dessert. You can add some as a garnish, making them in different colors and sizes to embellish homemade or bought desserts.
Steps
Method 1 of 3: Using a Knife
Step 1. Melt the chocolate
Pour a cup of water into a double saucepan for the double boiler or a common saucepan. Melt a cup of chocolate or a large tablet slowly over low heat.
Step 2. Stir constantly once the chocolate begins to melt
Do not cook it and do not let the drops of water in or it will spoil.
Step 3. Remove the chocolate from the heat just before it is completely melted
Stir vigorously. The chocolate should be velvety. Let it cool for a moment.
Step 4. Place a sheet of parchment paper on top of a baking sheet
Slowly pour the cooled chocolate onto the parchment paper, being very careful. Spread it out using a thin spatula or the back of a spoon.
Step 5. Lift the pan and tap it a couple of times on the work surface to remove bubbles from the surface
Step 6. Let the chocolate sit until it solidifies
This should take about 20 minutes. Put the pan in the fridge or freezer if you want it to cool down faster.
Step 7. Place the sheet on a flat, non-slippery surface
Step 8. Place the blade of a long knife against the end of the chocolate plate
With extreme care, move the knife towards you to scratch the surface and form curls. To make them using a pasta cutter or spatula instead, push the tool in the opposite direction.
Step 9. Vary the way you grate the chocolate to create different sized curls
For wider scrolls, scratch in length and without hesitation; going in the direction of the width, however, you will get smaller curls. Scratch the surface by tilting the knife in different ways for a varied assortment of curls.
Step 10. Lift the curls with the help of a fork, skewer or toothpick
Transfer them to your plate or dessert.
Method 2 of 3: Use a Rolling Pin
Step 1. Prepare the rolling pin
Wrap it with a sheet of parchment paper. Secure the paper with a piece of masking tape or with two rubber bands on the sides. Place a sheet on your work surface as well to catch any falling chocolate chips.
Step 2. Make curls
Pour in the melted chocolate using a ladle, large spoon or cup. For more precise work, fill a pastry bag. Pour some chocolate slowly onto the rolling pin. Continue along the entire length of the rolling pin with zigzag movements.
Step 3. Let it sit until it has almost completely solidified
Step 4. Unplug it
Carefully remove the chocolate from the rolling pin. Place it on a plate lined with parchment paper and place it in the refrigerator or freezer until ready. Use it immediately, or store it in freezer bags.
Method 3 of 3: Use a potato peeler
Step 1. Get a good quality chocolate bar
50% -70% cocoa will do just fine. You should let it cool for a few hours before scratching it. Working it at room temperature would result in large and fragmentary pieces instead of small delicate flakes.
Special chocolate bars can be bought in most grocery stores and confectioneries. Normal ones are not good because they are too soft
Step 2. Learn the peeling technique
Hold the chocolate with one hand - it is best to use a sheet of kitchen paper to prevent it from melting. Slowly, move the peeler along the bar to create the curls.
To get bigger curls, cut deeper, while for more delicate and smaller ones you have to peel the corners
Step 3. Finished
Advice
- The chocolate left on the parchment paper can be reused. Scrape it away and place it in a sealed container to melt it again, chop it and sprinkle it on a cake.
- Put unused curls in a cool container so they don't break. In addition to desserts, curls can be used to garnish muffins, granola, yogurt or fruit.
- To get colorful curls, use milk, dark and white chocolate. The important thing is that it is of excellent quality for a better taste.
- Keep curls cool so they don't melt. You can also refrigerate the container first or place them in the refrigerator until you are ready to decorate.
- Instead of a knife, you can also use an ice cream spoon to make curls.
