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How-To Curl Chocolate for Cakes and Pies

If you have a solid block of chocolate, use a vegetable peeler to peel off curls, allowing them to fall gently onto a plate in a single layer. (If you get only shavings, warm the chocolate slightly.)

Melt chocolate chips, confectionary coating or bars and pour chocolate onto the back of an inverted cookie sheet. Spread until you have a thin smooth layer. Let cool until firm and pliable but not brittle. With a metal spatula or pancake turner, using even pressure, scrape up a thick layer of chocolate. It will curl as you go. The slower you scrape, the wider the curls. Slide a toothpick or wooden skewer through each curl to carefully lift it onto the cake, and arrange as desired.

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