Decorating a Cake with Chocolate Curls

Even though this is a simple technique, much depends on the chocolate and the right temperature. The best chocolate for this is called “couverture”; it has a high cocoa butter content that makes it supple and malleable. If you’re unsure of your chocolate, pay attention to how it behaves and adjust its temperature accordingly. If the chocolate breaks off into brittle pieces, try warming it in the microwave for 10 to 40 seconds to soften it ever so slightly.