Delicate Chocolate Curls are really easy to make at home or work. All you need is chocolate, acetate sheets and a cake comb. Once these are made, they can be stored for months in an airtight container at room temperature. So, yes, they take some time to make. But if you make them in advance, you’ll always have some lovely garnishes on hand for when your trying to figure out how to finish that dessert or chocolate!
You can get acetate sheets on Amazon (follow the link above) and cut them to the size you want. I use long thin strips in order to keep the curls tight and smaller. If you use wider cuts, the curls will be larger. The larger ones might work well on full sizes cakes, while the smaller ones work better for individual chocolates or entremets.
So, if you have never made chocolate garnishes before, this is a relatively easy one to start with. Most of the trick to making chocolate garnishes is in having the experience of working with chocolate in various ways.
If you enjoying making these, you might also enjoy my Modern Raw Desserts online course. We cover 6 beautiful entremets and tarts that would look stunning with these curls resting on top of them. Plus we cover some other chocolate garnishes too.
Delicate Chocolate Curls
Ingredients
- 200 g chocolate in temper
Instructions
Delicate Curls
- Pour a little chocolate onto the acetate strip.
- Before dragging the comb through, test a small area to be sure the chocolate is ready and won't run back together.
- If it runs back together, give it 10 seconds or so and try again.
- Once ready, hold the comb in place on the acetate sheet, as seen in the video, and pull the sheet through to create lines.
- Move the strip to a clean space on the work surface , clean down the area you worked and go again, if you're making a few at one time.
- Keep an eye on the one cooling. You want the shine to go from the chocolate and if you gently touch it, you don't get any chocolate on your finger.
- Twist the sheet into a roll, as seen in the video, and place on a baking sheet or leave on the work surface to cool.
- Carefully and gently remove from the acetate by peeling the sheet back from the chocolate.
- Separate the curls and store them in an airtight container until ready to use. This can be at a room temp of 22c or lower. During the Summer store in the fridge.
Video
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