by Feli Chic'Cuisine
Chocolate curls or chips look great on cakes, cookies or tarts, turning a simple dessert into a chic and versatile one. Discover step by step, how simple it is to make these curls or chips of chocolate, without much effort, needing only a few tips to be able to succeed on the first try.
The key to chocolate curls is getting the chocolate at the right temperature. If the chocolate is too hot, it will stick to the scraper you're using, and if it's too cold, it will break into pieces. Which is not bad, because the chocolate chips will bring a design contribution to the prepared dessert.
Putting the tray in the refrigerator after spreading the chocolate on the bottom is essential for making a successful chocolate curl. Once it hardens, scraping it will create curls. It is better to make the curls as quickly as possible in order to ensure that they will stay in shape until the dessert is decorated, without putting them in the refrigerator first.
340g (12-ounce) dark, semisweet, white chocolate
Break the chocolate into small pieces and place in a heatproof bowl over saucepan of gently simmering water - making sure that the bowl doesn’t touch the water. Stir occasionally, with a metal spoon until chocolate melts. Remove from heat.
Spread the melted chocolate into a thin and even layer onto the back of a sheet baking pan
Set aside for 1-2 hours at room temperature or place the pan for a few minutes in the refrigerator, until the chocolate is completely cooled and firm. Allow to set but not go hard.
Remove the tray from the refrigerator and let stand for 2-3 minutes until the chocolate softens slightly - if it is too hard. Holding a thin metal spatula, or a large knife, at a 45-degree angle, and in a forceful, forward manner, scrape the chocolate into curls.
NOTE: If it breaks, it’s been set too hard – scrape it off and melt again.
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