Like the spiral cones above, these curls are an effective way to decorate any showpiece, cake, or dessert. These curls are finer in size and give a delicate look.
Using an offset spatula, spread a thin layer of chocolate onto a strip of acetate 6 to 8in/150 to 200mm long by 3in/76mm wide.
Immediately draw a fine-tooth comb across the chocolate.
Before the chocolate sets, lift up the piece of acetate and twist, chocolate side in, into the desired curl shape.
Place the curled acetate into a piece of PVC or cardboard pipe and let set at room temperature. If needed immediately, place in the refrigerator for a few minutes. Leave the acetate on the chocolate until the curl is needed, as it will protect the chocolate from dust and will keep it shiny for a longer time.