Best To Make Chocolate Curls Recipes
HOW TO MAKE CHOCOLATE CURLS
Chocolate curls take minutes to make! Use them to garnish to take a simple dessert from ordinary to extraordinary!
Provided by Holly Nilsson
Categories Dessert
Time 5m
Number Of Ingredients 2
Steps:
- Melt chocolate & butter in the microwave on 30% power until smooth.
- Pour onto a baking pan and using an offset spatula, spread chocolate as thin as possible.
- Place in the freezer for 3-4 minutes or until firm. Use a spatula or scraper to scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
- Once curled, place the pan back in the fridge until ready to use. Transfer the curls to your dessert using a spatula.
Nutrition Facts : ServingSize 1 ounce, Calories 200 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 12 mg, Sodium 39 mg, Fiber 2 g, Sugar 10 g
CHOCOLATE CURLS FOR DEVIL'S FOOD CUPCAKES
Use the curls to decorate our Devil's Food Cupcakes. This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 1
Steps:
- Use a vegetable peeler to slice strips from a slightly warm block of good-quality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake.
CHOCOLATE CURLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield about 20 curls
Number Of Ingredients 2
Steps:
- Place the chocolate into a microwave-safe bowl with the vegetable shortening. Throw it in the microwave until the shortening is melted and hot, 30 to 45 seconds. Stir with a fork to combine thoroughly.
- Next, pour the melted chocolate over the underside of a clean cookie sheet. Then, with an offset spatula or a knife, spread the chocolate in a thin layer. Keep going until it's very, very thin. Then...and this is the key...stick it in the freezer for a few minutes.
- After a few minutes, check that the chocolate is ready by pressing it with your finger tip; it should leave the slightest mark, but not an actual depression.
- Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you'll have a bunch of fun little chocolate curls.
- Important: As soon as possible, transfer the curls to a cold pan or plate, and then stick them in the freezer to harden. Store in the freezer in a zip-top bag until you need them. Use them to adorn pies, cakes or platters of fruit. You'll feel instantly fancy!
CHOCOLATE CURLS
Delicate chocolate curls to garnish desserts, or to decorate cakes. Method found in an old issue of Good Housekeeping magazine. This recipe should provide enough curls to entirely cover a 2-layer cake. Adjust as necessary for desired amount of curls. ***NOTE***After submitting this recipe, I was informed that single ingredient recipes are not approved for this site. Therefore, the toothpick was added to the ingredient list. This toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. The curls will not stand up to being punctured by the toothpick. They are adhered to the cake using the fresh frosting as glue.
Provided by Ms B.
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 2
Steps:
- In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
- Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
- With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
- Refrigerate until firm, but not brittle, about 10 minutes.
- Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
- Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
- With toothpick, transfer curls to another jelly-roll pan; refrigerate.
- Repeat 4 more times to make 5 batches of curls in all.
- To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)
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