Does anyone know what type of chocolate I can make chocolate curls out of? I've tried the choc I had on-hand and it didn't work. I used the almond bark stuff you get in the grocery store to melt in the microwave. It made choc crumbs!!! I'd like to know how to make them too if anybody knows. I tried using my Pampered Chef zester/scorer. I used the back, where you can do long peeling curls. Also tried using the PC grater thing. Both times it turned to choc dust crumbs! Any suggestions??
Chocolate curls are really something you have to get the hang of. I use my plain ole veggie peeler. The key is the temperature of the chocolate. Try these pages for tips....
http://www.baking911.com/decorating/chocolate.htm
http://www.kraftfoods.com/kf/FoodandFamily/Winter_2003/ineveryissue/rw_recipe_curls.htm
for easy, long tendril-spiral curls you need a long style vege peeler (as shown below) and a slab of chocolate coating with a touch of shortening added to it (and a cold room to work in).
basically, you take a whack of chocolate coating (chunk or buttons) like merkins or candy melts, melt with some shortening (say, 2 tsp per pound) and pour into a baking pan. you want to create a slab at about 3/4 inch thick. allow to set (chill in fridge, covered). then unmold. cover one end of the slab with plastic wrap and hold with a tea towel or paper towels. then draw your vege peeler down the edge (hold at a angle so the chocolate will curl in long spirals. stack up your curls and chill them a bit before piling on a cake.
you can also make "cigarette" curls or larger ribbons by using a bench scraper (dough scraper) and dragging it flat against the large flat side of your chocolate slab, and either letting it curl into rolled tubes (scraper held at 90degrees and pulled toward you) or into sheets (hold scraper at angle and push away from yourself) and then gently folded. for "cigarettes", you'll be using your belly as ballast against the slab, so be sure to wear an apron.
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