Spiral Curls

Method

Cut the chocolate into triangles 7 in/178 mm long by ¾ in/20 mm wide (see template). Cover with parchment paper and roll at an angle, then refrigerate and release as above.

  • – Cut the acetate into long, narrow triangle strips.

  • – Cover the chocolate with parchment paper and roll at an angle.

  • – Release the curls from the parchment paper and acetate.

  • – The finished curls can be used for decoration.

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