Chocolate Curls

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine


  • 340g (12-ounce) semisweet baking chocolate



1. In a bowl over saucepan of simmering water, melt the chocolate until smooth. Stir occasionally. 

2. Spread the chocolate onto the back of a flat cookie sheet. Spread the chocolate as thin as possible. Place the tray in the refrigerator for 5 minutes to set up.

3. Remove the tray from the refrigerator and let stand for 2-3 minutes until the chocolate softens slightly. Using a thin metal spatula, scrape the chocolate in a forceful, forward manner. 

"If music be the food of love, play on" - William Shakespeare


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