I need to make large chocolate curls to cover a 4 tiered chocolate birthday cake. What is the best way to do it and what type of chocolate to use? Any suggestions.....????
You can use melting chocolate (like Sam's Ghiridelli's or even candy melts) and then melt it, pour it out on a clean surface like a very clean countertop or the backside of a perfectly flat pan or sheet pan....make sure its poured pretty thinly....and then as it gets firm (not rock hard but room temp firm) you can scrape it into curls with a bench scraper or some otherwise firm, sharp spatula. It does take the right consistency of chocolate and a little practice....somebody else may have a better way but that's how we did it at the caterer's I worked at. Good luck!
I just get a piece from a 10 lb brick of real chocolate and microwave it until it is soft but not melted then shave it with a vegetable peeler. It works great with white, milk, or dark.
When I worked at Godiva we would just warm up a brick of chocolate just to about room temp and use a vegtable peeler. Milk and white chocolate was the easiest to do but I could never get the dark chocolate to not splinter and crack on me.