Need Help Making Chocolate Curls-

Decorating By creatingcakes Updated 28 May 2009 , 8:22pm by G_Cakes

creatingcakes Posted 26 May 2009 , 6:33pm
post #1 of 12

I am having a hard time figuring out how to make those big chocolate curls- I tried it with candy melts and scraping it off of a cookie sheet and it didn't turn out so well- Is there any way to do it that is easier? What kind of chocolate is best to use for that? I am so confused! icon_confused.gif Help me please!!!

11 replies
creatingcakes Posted 27 May 2009 , 1:28am
post #3 of 12

Well, I tried that and it didn't work so well, what kind of chocolate should I use? I am wondering if it was the chocolate that I used, they were candy melts. Also, is there another method that might be easier? Any help would be greatly appreciated! Thanks for the response!

AuntieE Posted 27 May 2009 , 1:37am
post #4 of 12

I used the cookie sheet method and it worked for me. I had originally cooled my chocolate in the fridge and had to let it come back to room temp in order for the curls to happen. I just used chocolate chips, Giradelli, I think.

bashini Posted 27 May 2009 , 9:57am
post #5 of 12

I think you need to use chocolate couvertures. I found this one on google.

G_Cakes Posted 27 May 2009 , 10:12am
post #6 of 12

Not sure if you want large curls or small ones but there is an easy way to do it without having to melt anything.

Take any type of bakers chocolate or your favorite chocolate bar...make sure it is not soft (firm it up by placing in fridge for a few minutes) and just take any vegetable peeler and use it on the chocolate (small curls)

If your looking for larger curls I would use a large kitchen knife and drag it across the top of your chocolate on an angle, kind of like shaving the chocolate.

The length of the curl you get will depend on the length and width of the chocolate you are using.

Hope this helps icon_smile.gif

creatingcakes Posted 27 May 2009 , 10:26am
post #7 of 12

Okay, I am going to try it today, cross your fingers! Thanks so much for the response, hopefully one of these works- Oh, and I do need the big curls, thanks again!

G_Cakes Posted 27 May 2009 , 10:39am
post #8 of 12

Just remember Jennwolfe, when using the kitchen knife for the chocolate curl to push it away from you not towards you...this way no accidents! Good Luck!

creatingcakes Posted 27 May 2009 , 10:53am
post #9 of 12

Yeah, that would be something I would do- does the chocolate need to be just room temperature? I know you said firm, but wondered how firm- Thanks again, I love this site!

G_Cakes Posted 27 May 2009 , 11:01am
post #10 of 12

The chocolate needs to be soft enough that you can shave along the top with a knife, but does not have to be rock hard. Room temp should be ok but again that would depend on your location humidity etc...

Cant wait to see the finished thing, dont forget to post pic's!

creatingcakes Posted 28 May 2009 , 6:38pm
post #11 of 12

It worked out great! I did have to heat up the chocolate a tad, but it was great- Thank you! No pics for a bit, my camera is on the fritz, I am lost without it! I cannot thank you enough for your help and encouragement. I am pretty new to the cake business, and it is amazing that you ladies are so wonderful and helpful!

Thanks again!

G_Cakes Posted 28 May 2009 , 8:22pm
post #12 of 12

so glad it worked out and hope you can get a pic of it up soon!

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