Small Chocolate Curls

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About
Chocolate curls are commonly used to decorate petit fours, cakes, and plated desserts. Milk, white, and dark couvertures can be used individually or in combination to make curls. The technique of making curls is always the same: spreading the couverture and shaving it off. The shape will vary based on the hand skills of the chocolatier.
  1. Using an offset spatula, spread a thin layer of couverture onto a table. Let it set.
  2. After the couverture has set, warm it by lightly rubbing your fingertips across the surface.
  3. Vertically score the couverture with a knife every ⅛ in/3 mm.
  4. With the flat edge of a baker’s knife, horizontally shave or push the couverture away, allowing it to curl.
  5. Store at room temperature.