Chocolate Curls

Preparation info
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Chocolate spiral and triangle curls can be used as decoration on cakes, tarts, or plated desserts or on chocolate showpieces.

Method

  1. Drizzle one or more colors of cocoa butter onto a piece of acetate. The cocoa butter should be on the warm side (88° to 90°F/31.1° to 32.2°C) since it will be smeared, forcing crystallization.
  2. Use an offset spatula to smear the colored cocoa butter across the acetate. Stop smearing before the cocoa b