Ask the Test Kitchen
My mother and I have been wondering the way to make chocolate curls for garnishing dessert tops. We have attempted to cause them to, but they continually disintegrate and ruin. We’d recognize your assist. —M.M., Raton, New MexicoTo make chocolate curls efficiently, it’s all about the temperature of the chocolate. For huge curls, soften 4 oz of semisweet baking chocolate and unfold the melted chocolate in an excellent 1/4-inch-thin layer on a large baking sheet. Refrigerate chocolate just until firm but no longer brittle, approximately 10 minutes. Let stand at room temperature if chocolate receives too cold. Hold a metallic spatula at a forty five-degree angle. Press firmly into the chocolate, then push faraway from you till the curl starts to shape.
For small curls, a four-ounce semisweet or bittersweet chocolate bar can be not noted in a heat place (eighty° to eighty five°) till thoroughly heat however now not melted. With a vegetable peeler, draw along the flat facet of the chocolate bar, making a curl.
No count number what length chocolate curl you’re making, be sure to move the curls onto the dessert with a toothpick, no longer your hands. The warmness of your hands will melt the chocolate.
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