How To Make Chocolate Curls With A Potato Peeler

Over a piece of wax or parchment paper, simply push the potato peeler across the edge of the chocolate bar with medium pressure, and you’ll have yourself a chocolate curl! Join our newsletter to get new recipes, tips, tricks, and tutorials every week! If you want to take any dish from looking good to amazing, try adding a garnish. For both methods, all you have to do is have your chocolate bar in one hand and your potato peeler in the other.
How To Make Chocolate Curls | Duration 1 Minutes 17 Seconds

How To Make Mini Chocolate Curls by

The best way to find out is to get out your special tool and start trying! Simply press the screwdriver into the chocolate at a 45 degree angle and then move forward slowly. I will come up an occasion to bake a cake and decorate it with such curls. Never have to worr you bout them being clean enough for the job! This is important, as you want the layer to be as even and level as possible. Here is the tricky part… the chocolate needs to be at the perfect temp. I think those sweet curls really add fun and whimsy!

Chocolate Curls by

Hold a straightedged metal spatula against the baking dish just inside the edge of the chocolate at a 45-degree angle. Lift any curls with a wooden skewer to avoid making fingerprints in the chocolate. Carefully draw a vegetable peeler across the broad surface of a bar of semisweet or milk chocolate. Place 1-1/2 ounces semisweet chocolate (not baking pieces) or milk chocolate and 1 teaspoon shortening in a small, heavy saucepan. Use a metal spatula with an offset blade to spread the chocolate evenly over the bottom of a glass baking dish. Apply gentle, steady pressure, and push the spatula straight forward. Use immediately or place a single layer on paper towels in a storage container.

How To Make Chocolate Curls How To Temper Chocolate At Home Without A Thermometer | Duration 10 Minutes 40 Seconds

How To Make Chocolate Curls by

It takes just a couple of minutes to make a big batch of the easy and beautiful curls! It make take a couple of tries for you to get them curling exactly how you like… but the great thing is if you’re not happy the first time, just simply remelt the chocolate and try again! If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook! I am a wine and cheese lover, recipe creator, shopping enthusiast and self-appointed foodie. From quick and easy weeknight meals, so turkey dinner! Kind of like a snow flake, no two curls are the same but all of them are beautiful! Use a spatula or scraper to scrape the chocolate off the pan and make curls. Once curled, place the pan back in the fridge until ready to use. Juicy chicken breasts cook to tender perfection in the slow cooker in a rich creamy sauce.

3 Ways To Make Chocolate Curls by

Melt one cup of chocolate or a large chocolate bar slowly on low heat over the boiler, or in a heat-safe bowl that can be placed on top of a saucepan. Do not overheat the chocolate or allow water droplets to get into your mixture or your batch will be ruined. Pour the cooled chocolate mixture onto the waxed paper, being careful not to pour too fast. Pick up the baking sheet and gently tap a few times on a flat surface to release any air bubbles. Scrape the knife carefully towards you, forming chocolate curls with the blade. Vary the way you scrape to make chocolate curls of different sizes. Scrape the chocolate at various angles to make an assortment of curls. Prepare a surface underneath with a large sheet of waxed paper to catch any dripping chocolate. Scoop up some melted chocolate using a ladle, a large spoon, or a cup. Pour a small amount of the chocolate slowly onto the rolling pin. Use immediately, or store in a ziploc bag in the freezer until needed. You may need to chill the chocolate for several hours in the refrigerator before shaving.

Chocolate Curls | Duration 3 Minutes 32 Seconds Slowly and carefully, use the peeler to shave along the length of the bar to form pretty chocolate curls. An initial 30 second burst, then stir and repeat in 10 second blocks until it’s melted. For assorted colored chocolate curls, use milk, dark and white chocolate. An ice cream scoop can be used in place of a knife to create curls. Tempering chocolate enhances its appearance, making it glossy, firm, and smooth. Just before the mixture is totally melted, remove it from the heat and allow it to cool slightly. To create this article, 18 people, some anonymous, worked to edit and improve it over time. You can add a few as a garnish, or decorate with different colors and sizes to embellish homemade or store bought treats. Pour approximately one cup of water into a double boiler or saucepan. Remove chocolate from the heat just before it is completely melted. Spread the chocolate out thinly using a spatula or the backside of a spoon. Place the sheet of chocolate into the refrigerator or freezer for faster cooling. Take the blade of a long knife and put it at the end of your chocolate sheet. To make chocolate curls using a pastry scraper or spatula, push the utensil away from you until a curl forms. Scrape long and steady going all the way down the sheet of chocolate for larger curls, or scrape in a shorter motion for smaller curls. Attach the paper to the rolling pin with scotch tape, or place rubber bands on both ends of the rolling pin to keep the paper down. Continue to drip the chocolate along the rolling pin in a zig-zag motion. Place onto a dish covered in waxed paper and place the dish in the fridge or freezer until set. If you try to use room temperature chocolate for chocolate curls you will end up with thick, broken, chunky pieces of chocolate instead of thin, delicate shavings. Regular bars of chocolate will not work as they are too soft. Hold the bar of chocolate in one hand — you may want to hold it in a piece of paper towel to stop the bar from melting in your hand. Pressing the peeler deeper into the chocolate will result in bigger, more dramatic curls, while drawing it gently across the edges will produce smaller, more delicate curls.

For The Love Of Chocolate Chocolate Curls | Duration 1 Minutes 30 Seconds The total time will depend on the size of the chocolate pieces and the strength of your microwave. Use a chilled container to keep the curls on or store in the refrigerator until you are ready to decorate with them. Scrape it off and place into a sealed container to be melted again or chopped and sprinkled onto desserts. For a more professional touch, consider tempering the chocolate after melting it. You can add orange zest to give your curls a citrus flavour. Thinly spread the chocolate on waxed paper, allow it to harden for approximately 20 minutes, then take the blade of a sharp knife and scrape the chocolate towards you, forming curls.

How To Make Chocolate Curls For This White Chocolate Cake by

Knives or specialized tools are used to form big, soft curls. For me the best (least tedious) way to make chocolate curls is to use a stainless steel vegetable peeler and a big brick of chocolate. Really good curls are made with a good-sized block of chocolate, so you’ll need to get yourself a good hunk from a gourmet shop or baking supply store. An inch to an inch and a half will give you respectable looking curls. If the chocolate is to warm and soft, the chocolate will clump and get stuck between the blades of the peeler. Keep in mind that white and milk chocolate are softer than dark chocolate, they should be ready to make chocolate curls practically at room temperature. Darker chocolate or curls made on chilly days may require some heat to get the block to just the right temperature. When you’ve gotten the chocolate temperature just right and you’re ready to make chocolate curls hold the block of chocolate in one (gloved) hand. When this happens simple turn the block to a fresh side and continue. At this point put the tray into the freezer for about 30 minutes.

How To Make A Beautiful Chocolate Spiral | Duration 33 Seconds Remember your body heat will melt a chocolate curl almost instantly. Line the bottom of each pan with parchment paper and butter the paper. Use a large spoon to stir constantly until the butter and white chocolate are melted and the mixture is smooth. Sift the flour, baking powder, and salt into a medium bowl and set aside. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the flour mixture in three or four divisions until incorporated. Place a wire rack on the top of each cake and invert it onto it. In which case carefully return the cooled cakes to the pans and cover with plastic wrap. Stir constantly until the white chocolate is melted and smooth. In a large bowl use an electric mixer on medium-high speed to beat the cream, powdered sugar, and vanilla until firm peaks form. Whisk about 1 cup of the whipped cream into the melted white chocolate. Use a long serrated knife to cut both of the cooled cakes horizontally into four even layers. Tuck several parchment paper strips just an inch or so under the bottom of the cake all the way around to keep the plate clean. Leaving a ½-inch plain edge, spread about 1-cup of the frosting over the bottom layer of the cake. Slide a second layer carefully over the strawberry covered frosting, centering it over the bottom layer. Repeat the process with a third layer using 1-cup of frosting and all the remaining diced strawberries, then place the final cake layer on top. Spoon the white chocolate curls into the center of the cake (if using). I did decorate those with awful spray cans of colored frosting. I hope the birthday person appreciates all the effort that went into make in this cake. They look sensational pressed into the sides of a frosted cake.

Marbled Heart Cookies, Haniela’S | Duration 4 Minutes 24 Seconds The most pro fessional chocolate curls are made by tempering chocolate, or purchasing specialized modeling chocolate and pouring it onto the back of a sheet pan. The result is impressive, but the process is (guess what?) tedious. It really makes a difference in just how curly your chocolate curls turn out. The chocolate doesn’t have to be thick, but if you want big curly curls, thicker is better. After you’ve chosen an appropriately sized piece of chocolate the only real trick you need to know concerns temperature. If the chocolate is too cold and hard the chocolate will flake rather than curl. When the chocolate is just the right temperature well-formed curls easily roll off the block. If not hold the chocolate between the palms of your (gloved) hands for 2 or 3 minutes. I find that a 3 to 4-inch chunk of chocolate will lightly soften in the microwave on low (30% power) in 5-second intervals until it’s barely warm. Moving the peeler away from yourself scrape the curls from the block in a single layer, using a long, slow stroke of 1 1/2 to 2 inches. After a while you’ll find that you begin to form a divot in the chocolate that may make additional curls more difficult. When the block of chocolate becomes to small or oddly shaped to make chocolate curls, save the remaining chocolate for another use. I find that a slight shake of the pan will allow the small unattractive bits and pieces settle to the bottom of the pile leaving the bigger more well-formed curls more visible. When you’re ready to decorate use a slightly chilled spoon to place the curls onto the top (or sides if you’re very patient) of your frosted cake. I like to use a long wooden skewer to place the last few crowning curls in just the right place. In a medium saucepan, heat the milk, butter, and 8 ounces chopped white chocolate over low heat. In a large bowl use an electric mixer on medium speed to beat eggs and 1 3/4 cup sugar until light and thick, about 3 minutes. Slowly add the hot milk and white chocolate mixture and continue mixing until the batter is smooth, about 30 seconds. Bake the cakes until the tops feel firm and a toothpick inserted in the center comes out clean, about 35 minutes. Use a small sharp knife to loosen the cake from the sides of each pan. In a large bowl, stir the chopped strawberries and remaining 2 teaspoons granulated sugar together. Put remaining 8 ounces chopped white chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler); the water should not touch the bowl. Use a rubber spatula to fold the remaining whip cream into the white chocolate mixture. Spread ⅓ of the drained, diced strawberries over the frosting as evenly as possible. Spread this second layer with another 1-cup of frosting and half the remaining strawberries. Use the remaining 1-cup frosting to make a decorative mound on top (optional). The gaudier the better, as far as they were concerned! And you have great explanation of how to form chocolate curls.

How To Make Chocolate Curls For Cake Decorating by

You can take your chocolate and kind of hold onto the pan a little bit. Be careful not to break those up, because they’ll break pretty easily. Just all over the surface, and you’re going to see, because the sheet tray is really nice and cold, it’s going to start setting up right away. It’ll go from a very shiny, glossy, wet look to start to become mat and thick. You want to do this when your chocolate is still slightly warm. You can see how nicely they kind of curl right on to each other.

GLUTEN FREE RECIPES How To Make Chocolate Curls Gluten Free Dessert Recipes by

Be very careful to not let water get into your chocolate…it will ruin it! The easiest way to make them is on a marble pastry board because the surface stays cool. Set up your double-boiler with a few inches of water, and bring just to a steam. Remove bowl from heat immediately when 75% has been melted, and wipe condensation from bottom of bowl. Bring chocolate bowl to your counter-top and add in the seed chocolate (the 25% that was set aside earlier). The seed chocolate is still in temper, and as it melts, and you stir, the previously- melted chocolate will quickly cool down and come back into temper. This will take a few minutes as the chocolate pieces slowly melt. Using your off-set spatula, spread the chocolate by sweeping it back and forth to cover the surface. Excess chocolate can be swiped off and put back into your bowl. This is very pretty if this is the look you want, but if you want to bring your chocolate back to a point where it will give you curls, just get out the hair dryer! Chocolate curls are a lot of fun to make and they’re a beautiful addition to your gluten free desserts. Be very careful to not let water get into your chocolate…it will ruin it! By doing this you are cooling down the chocolate and thinning it out. In a few minutes, you will see your chocolate start to become less shiny, and you will notice that it’s slightly harder to pull your spatula across. Once you see that the chocolate is mostly matte, that’s the time to stop touching it. It should only leave a slight fingerprint, but the chocolate should be mostly solid. Carefully move each chocolate curl over to your waxed paper lined tray.

DIY Chocolate Curls by

There’s that, and getting the hang of the whole curling process, which is really sort of an artistic thing that’s open to expirementation anyway. This is the part where you want to work fast to avoid a million and one trips to and from the freezer, but even if it comes to that, it’ll work out. Stir and microwave for another 30 seconds or so, until all of the chocolate has melted. Pour the melted chocolate onto the back of a metal baking tray and use an offset spatula to spread out in a very thin layer in a rectangular shape. Place in the freezer for 10-15 minutes to set before attempting to make curls. To make curls, use a flat spatula with a thin, somewhat sharp edge (like the one pictured above) and hold at an angle with the front tip against one edge of the chocolate layer. You can adjust the width of your curls depending on how much of the spatula you use for each strip. If it doesn’t curl and/or is melty, it’s too soft and needs to be put back in the freezer for a minute or two longer. If they are quickly getting soft, leave them on the metal baking tray and place them back in the freezer for a few minutes to set before transferring to the refrigerator. Once curls have set in the refrigerator, transfer to an airtight container (where they won’t get smashed) and keep refrigerated until ready to use. Be aware that, particularly in the summer months, the chocolate will melt quickly. There aren’t a lot of steps to this whole ordeal, so the only real challenge is managing to keep the chocolate at the perfect temperature where it neither flakes from being too cold nor melts from being too hot while you work. Make sure the chocolate layer is even and does not have any holes or gaps. Meanwhile, line a plate or tray with parchment paper and set aside. Push away from you as the first strip of chocolate begins to lift up from the pan and curl, continuing until it is completely released from the pan. If the chocolate flakes when you try to curl it, it’s too cold and needs to soften very briefly. As you make the curls, use a toothpick to carefully transfer them to the parchment-lined plate/tray and place in the refrigerator. Continue until all chocolate has been curled, returning tray to the freezer to cool down the remaining chocolate as needed during the process. Aim to work fast and don’t hesitate to chill the chocolate in the freezer as needed before continuing. You can also make curls that are more spread out, rather than tightly coiled, by aiming to the left or right as you make each curl, rather than working in a straight line.

How To Make Chocolate Shavings and Curls by

Start with a bar of chocolate that is no wider than your peeler. To make shavings, run the peeler down the side of the chocolate bar in short, sharp strokes. To form a curl, run the peeler firmly and smoothly all the way down the side of the chocolate. But after a few tries, you should be able to produce curls down the whole length of the chocolate bar! Chocolates that are a bit softer and contain more milk, sugar and cocoa butter – such as milk chocolate or white chocolate – tend to be easier to make curls out of than dark chocolate. Shape your curls over a cutting board or plate so that you can gently slide them off onto any cakes, cupcakes or ice cream sundaes you want to finish off with them. For super size chocolate curls, chocolatiers and pastry chefs will use a very large bar of chocolate, or a very thin layer of tempered chocolate spread out on a flat work surface, and a bench scraper. This technique takes a little more finesse because it is harder to get even pressure on the scraper, but it is well worth trying if you want some truly impressive chocolate curls. I often turn a bar of chocolate on its side, since that gives me a little more area to hold on to. If this is your first time trying to curl chocolate, you’ll probably end up producing chocolate shavings (still yummy) instead of curls, as it takes some practice to get the pressure just right. Dark chocolate bars are simply a bit more brittle and more likely to break into chocolate shards if your hand slips on the peeler. They can also be stored (gently) in an airtight container if you want to keep them on hand for future use. The bench scraper does the same job as the vegetable peeler, but it can cover a larger area. The tart had a match crust and is filled with rich pastry cream, then topped with fresh fruit! Stay tuned for a full post on all the tasty treats you can try at the park during the event!

How To Make Large Chocolate Curls – by

Another technique is to allow chocolate to get slightly set up on a hard surface and scrape it up with a tool. You can skip these directions and view the video below if you’d like! Melt two ounces of coating chocolate (also called candy melts, summer coating, and chocolate bark – basically chocolate with the cocoa butter replaced with vegetable oil) or prepare two ounces of melted tempered chocolate. You are looking for the chocolate to become less wet and shiny looking and more matte and dull in appearance. Finally cut the same strips diagonally 1/2″ to 1″ to create diamond like shapes. It’s very important to emphasize not to cut the parchment paper. After you cut the diamonds untape the bottom piece of parchment paper (if you used tape) then take the second piece of parchment you set aside and place it right on top of the chocolate. Tape, tie, or rubberband the pieces of parchment paper together and let them set up in the fridge for around 30 minutes. You can also make your own decoration by using colored white chocolate. Treat the white chocolate like paint to create patterns and images. Let the white chocolate set up completely before you start to make the curls. Just be sure to wrap the sheet pan they are on so they don’t get dusty or store them in a container or plastic bag. One technique is to take a vegetable peeler to a solid brick of chocolate. Those techniques tend to make smaller frail curls that are often different sizes. Try this easy technique to make large similarly sized curls. Tape one down to the table if you find it curling up on you. Pour the chocolate onto the parchment paper that is taped down and spread it evenly with a small offset spatula. The more precise you are the more similar your curls will be. Roll up the pieces of parchment around something that is about the width of a broomstick like a gum paste rolling pin. Once the chocolate has set up remove from the fridge and pull apart the parchment paper over a sheet pan. They are simply colored white chocolate or cocoa butter that are made into patterns. On the parchment paper you are planning on spreading the chocolate for curls, paint a very very thin layer of the colored white chocolate. Just make sure it’s very thin so it doesn’t bulk up your curls. Curls can be stored at room temperature just like chocolate. Then when you make a bunch of cupcakes or cakes you’ll have instant access to curls.


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