Chocolate Curls

Name: Chocolate Curls
Ingredients: Drizzle tempered milk or dark chocolate over the smeared colored cocoa butter.; 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.

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

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.
Use an offset spatula to smear the colored cocoa butter across the acetate. Stop smearing before the cocoa b