Wednesday, July 1, 2009

Chocolate Curls

Chocolate curls are an easy way to dress up any cake. Here's a simple method to form the curls and a few of the projects I've made with them. You will need a block of chocolate in your preferred color a vegetable peeler and a piece of wax paper. Remember chocolate is a fragile food and you should not leave a chocolate decorated item out in the heat.

Chocolate Curls:
1) Soften your block of chocolate by heating it in small bursts of 10 seconds in the microwave. You are trying to soften the chocolate, you are not trying to melt it. As soon as it seems somewhat pliable it is done.
2) Place the wax paper on a clean working surface. This is where your curls will fall.
3) Hold the chocolate over the paper and gently scrape the peeler across it just like you are peeling a potato. The chocolate will curl as you peel it. You can alter your pressure to create thicker and thinner curls. If the curl crumbles, your chocolate is not soft enough and you should microwave it again.
4) You can tighten or loosen up the curls after they fall with your fingers to your desired shape.
5) Let them firm up on the wax for a few minutes before using them. Curls can be saved in an airtight container in the fridge for 1-2 weeks.

Simple Elegance:
I dressed up this chocolate frosted cupcake with a sprinkling of white chocolate curls on top.

I tied a twizzler pull and peel licorice around a white chocolate curl to create a diploma. The graduation cap is a mini Reese's cup with a chocolate slab glued to the top with frosting.

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