Chocolate Curls

​For perfect chocolate curls every time:

  1. Melt 2 ounces of chocolate and 1 teaspoon shortening until smooth.  Pour melted chocolate onto back of baking pan.  Spread ¼ inch thick with metal spatula.  Let stand in cool dry place until firm. (do not refrigerate.) 
  2. When chocolate is firm, use small metal pancake turner to form curls.  Hold pancake turner at a 45 degree angle and push under the chocolate so it forms a curl on top of the pancake turner.  
  3. Using a toothpick, transfer the curls to waxed paper.  Store in a cool dry place until ready to use.
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3 Comments Add yours

  1. pennross says:

    Just wondering if you know more about chocolate and it’s finickiness. I’ve been making chocolate by melting 80% chocolate and add stevia and powdered vanilla and almonds. I temper it but then I put it in the fridge to set. Is that a bad thing? Should it set at room temp.?

    Liked by 1 person

    1. Refrigeration isn’t good for chocolate. It becomes white, chalky and loses its flavor quickly. Supposedly, chocolate should be eaten within a day or two of production for maximum flavor.

      Chocolate needs refrigeration when temps rise above 80 degrees or is made with dairy.

      Cooling chocolate too quickly causes cocoa butter bloom or a layer of moisture on the chocolate that ruins it.

      Remember to keep your chocolate away from odors as it has a tendency to absorb odors quicker than a sponge. Best place to store chocolate is in your mouth 🙂

      Like

      1. pennross says:

        Excellent advice, especially the last sentence!! Thank you!

        Liked by 1 person

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