White Chocolate Curls... Any Tips On Making Them??
Decorating By lindsaycakes Updated 20 Sep 2006 , 7:33pm by lindsaycakes
I have a wedding cake coming up this month that is supposed to have white chocolate curls on each layer. I've read that the best way is to use a sharp knife at an angle, which I have tried only once (Maybe I should've thought of this sooner, but I guess I'm just assuming it'll "Come to me"! Yikes!)
Anyways, does anyone have any tips for making these neatly? And also, how would you suggest I keep them...I would like to make them at least a week in advance. Should I put them on cookie sheets in the fridge??
(I am making curls, not the really long and tubular "Cigars", just FYI).
Thanks!!
Lindsay
I have a wedding cake coming up this month that is supposed to have white chocolate curls on each layer. I've read that the best way is to use a sharp knife at an angle, which I have tried only once (Maybe I should've thought of this sooner, but I guess I'm just assuming it'll "Come to me"! Yikes!)
Anyways, does anyone have any tips for making these neatly? And also, how would you suggest I keep them...I would like to make them at least a week in advance. Should I put them on cookie sheets in the fridge??
(I am making curls, not the really long and tubular "Cigars", just FYI).
Thanks!!
Lindsay
Do you have a picture??
is it these???
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=4
Nati
I'm bumping you to see if you're getting any other answers...I am curious too. I only know of the one way to make those, we learned in school.
The large sharp knife, slide it towards you on a big block of white chocolate. Not sure how long the curls will hold over, we usually just do them fresh and place them on the side of the cake immediatly. I would think they would hold up for a few days in refrig. though.
I'd love to see the pic. of wedding cake with these!
Hey all!
Thanks for the posts. Nati, I looked at the picture you linked...very pretty! But the picture the bride chose is a little rougher in the finished product. The curls (and some just look like shavings) come up halfway on each layer, and they are placed kind of haphazardly to get a really natural, organic look.
Very cool! Can't wait to see this one finished...I'll post it in a few weeks (wedding is Sept. 23)
One question: I've only heard of doing these with white chocolate that has been tempered and poured onto a flat surface, spread thinly. Is it better to do these right off the block of chocolate??? Any tips would be appreciated!!! 
Still wondering about these...
I did a trial run tonight, and I just CAN'T get it!!! Please help someone! I don't know what I'm doing wrong, and I'm feeling so frustrated.
I don't know what could be SO different than dark chocolate, which worked just fine for me. Is it possible that I didn't temper it right??? Does that change the texture very much??
Thank-you ANYONE!!!
Still wondering about these...
I did a trial run tonight, and I just CAN'T get it!!! Please help someone! I don't know what I'm doing wrong, and I'm feeling so frustrated.
I don't know what could be SO different than dark chocolate, which worked just fine for me. Is it possible that I didn't temper it right??? Does that change the texture very much??
Thank-you ANYONE!!!
yup it does make a difference, i can't get it right either. I found it rather nightmarish, so i gave up and did them the cheater's way, but that's not what you're after.
sorry i can't be of help
cheers
Nati
I just bought a bar of chocolate and ran a potato peeler down the back
Hey Nati-- what do you mean by the "cheater's way"?? At this point I'm willing to try anything!!!
You know, I'm beginning to think that the vegetable peeler on a block of w.c. is the way to go. I have emailed a few of my cake "mentors" (Is it shallow to apply that term to the cake world?? Generally I would save it for a more life-important situation, but who could live without cake, right?!?! )
ANYWAYS, all of those brilliant people said melt chocolate into a block (like the rectangle Crisco container), let set, warm slightly, and use a vegetable peeler.
I am trying this this afternoon, so I'll post how it goes!! Nati- thanks for your info! I'm not above a cheater's route, depending on what it entails!! haha
Thanks all!!! Lindsay
I, too, had alot of trouble with this. A friend who is a personal chef said that you have to temper the chocolate, ect., ect., but if I didn't want to do all of that, he said I could use the white almond bark and a vegetable peeler. It worked like a charm, but it isn't real chocolate. For what I was using for, it was fine.
Hey Nati-- what do you mean by the "cheater's way"?? At this point I'm willing to try anything!!!
Lindsay
the cheater's way is to do the neater choc curls, not what you're after, Remember the pictures i showed you before? You said that's not what you wanted to do.
cheers
Nati
PS: I use acetate, sticky tape and the fridge, EASY, if you want to do some like these, let me know.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=allby&uname=boonenati&cat=0&pos=6
Here's a link:
http://www.baking911.com/decorating/chocolate.htm
Also if you google "How to make chocolate curls," there are many sites that come up.
Alright Ladies (and gentlemen!)~
I've discovered the magic trick (works for me at least). I melted the chocolate, poured it into petite bread loafs, and chilled. Then brought each block to room temp. After they were slightly soft to the touch, I used a vegetable peeler lengthwise, and it WORKED LIKE A DREAM!!
I have to clarify, because there are many veg. peelers out there. I tried 4 kinds, and the best for me was the triangle-shaped metal with the really sharp cutting blade...I believe it's actually designed for cheese. What a RELIEF!!!
I'll post final picks Sunday or Monday! Thanks for all your help!
Lindsay
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