Chocolate Curls Using Tempered or Coating Chocolate

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

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  1. Pour a strip of tempered or melted coating chocolate on a marble or perfectly smooth hardwood surface (see Note). Spread it as close to the edge as possible in a strip about 1/16 inch (2 mm) thick, or as thin as possible without being able to see the surface through the chocolate. Make the strip a bit wider than the length you want the finished curls (Figure 10-1).

  2. As soon as the chocolate has set up, make a cut lengthwise next to each edge to even the sides and make the strip as wide as the desired length of the finished curls (Figure 10-2).

    Figure 10-1 The thin strip of chocolate for chocolate curls. The strip is made a bit wider than the desired length of the finished curls.

    Figure 10-2 Cutting lengthwise next to each edge to make the center section of the chocolate strip as wide as the desired length of the finished curls

    Figure 10-3 Making a chocolate curl using a slicing knife

    Figure 10-4 Making a chocolate curl using a palette knife

  3. Hold a long knife or palette knife at a 45-degree angle to the surface and push the knife away from you to cut off and curl about 1 inch (2.5 cm) of the strip (Figures 10-3 and 10-4).