How to Make Chocolate Curls

Dress up desserts with this no-fuss garnish! We'll teach you how to make chocolate curls the easy way.

Few things add pizazz to cakes, pies and other treats like a few chocolate curls. Easy on the eyes and simple to make, this decoration should be in every dessert lover’s toolkit. Keep these simple tips in mind for sweet success.

How to Make Small Chocolate Curls

For small curls, a 4-ounce semisweet or bittersweet chocolate bar can be left out in a warm place (80° to 85°) until thoroughly warm. Next, grab a vegetable peeler and carefully draw along the flat side of the chocolate bar, making a curl.

How to Make Large Chocolate Curls

For large curls, melt 4 ounces of semisweet baking chocolate and spread the melted chocolate in an even 1/4-inch-thin layer on a large baking sheet. Refrigerate chocolate just until firm but not brittle, about 10 minutes. Let stand at room temperature if chocolate gets too cold. Hold a metal spatula at a 45-degree angle. Press firmly into the chocolate, then push away from you until the curl begins to form.

No matter what size chocolate curl you’re making, be sure to move the curls onto the dessert with a toothpick, not your hands. The heat of your hands will melt the chocolate.

It’s time to impress! Now that you know the secrets behind making perfect chocolate curls, started by adding a to pies, cakes and other chocolate desserts.

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Mark Hagen
The former owner of his own catering business, Mark’s been part of the Taste of Home team for the past 20 years. His work has also appeared in Quick Cooking, Light & Tasty and Country Woman magazines as well as in various Pillsbury and Betty Crocker cookbooks. When he’s not spending time in the kitchen with his Westie, Rocco, he’s working in his yard, doing stand-up comedy or devouring a platter of nachos. (Most likely the latter.)