please please please- I have 200 cupcakes and a cutting cake I have to cover in chocolate curls next weekend and I cannot make them work. someone anyone please whatever help you can offer- Type of chocolate-technique etc...
thank you
I have had trouble with curls too but found using the tool for them works so much better. Also, placing my hand on the chocolate for a few seconds warms it to a softer surface and it works better.
I made them once...I melted a bag of chocolate chips with a couple tablespoons of crisco, poured it into a greased bread pan, brought it to room temperature, took it out of the pan, and then shaved the thin side of it with a vegetable peeler...here was my results...
oh wow that is spectacular- and the color is great!! Thanks
Sarsi are the yellow curls lemon peels? Also how did you get chocolate chips the color of blue?
Alright, I dug out my directions..out of the book "Chocolate- cooking with the worlds best ingredient".. Here are the exact directions:
Melt 6 oz plain or bittersweet chocolate with 2 tablespoons pure white vegetable fat, stirring until smooth. Pour into a smalll rectangular or square pan lined with foil or baking parchment to produce a block about 1 inch thick. ( The picture shows a bread pan with a piece of parchment the correct width of the pan, but hanging up over the edge of pan to help remove it)
Let the block come to room temperature, remove it from the pan, then hold it with a piece of folded foil or paper towel (to prevent from melting) and use a swivel bladed peeler to produce curls...
*I found it easier to put the chocolate in the refridgerator for a while so it got hard enought to take out of pan, and then brought it to room temp... Also, I made my ribbon curls relatively thick so that they would not break when bending.
The color is not blue...something was funky with my camera that night...They were just chocolate brown, and the curls are orange. The cake was chocolate with orange cream filling...hmmm...I'll have to make that again soon!!!
great sarsi- thank you- I will try that today!
sounds yummy 
Sarsi, how did you get the inside of the orange colored curls white and the outside orange. It looks just like an orange peel. Very nice.
AlamoSweets, LOL...it is orange peels. Sorry, I know my last post was confusing about the orange, it was WAY too late, and I wasnt going to fix it!! I used an orange peeler from Pampered Chef to cut the peel thin, wrapped it around a pencil and stuck it in the freezer for a couple minutes...then placed them on the cake....
Sarsi, I was so impressed that you could do that! LOL I also thought why in the world didn't she just use real orange peels? Crazy!
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