Straight Triangle Curls

Method

Use a paring knife to cut the chocolate into narrow elongated isosceles triangles 5 in/127 mm long by ¾ in/20 mm wide, being careful not to cut through the acetate (see template). Cover with parchment paper and curl straight around a rolling pin. Refrigerate and release.

  • – Cut narrow, elongated isosceles triangles, being careful not to cut through the acetate.

  • – Cover with parchment paper and curl straight around a rolling pin.

  • – Release the finished curls from the acetate.

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