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Chocolate Curls

These chocolate curls add a playful touch to the tops of cakes, pies, and tarts. Working with a block of chocolate (instead of a bar) makes it easier to form the curls. It also helps if the chocolate is slightly warm; if necessary, microwave it for about ten seconds, being careful not to let it melt.

Recipe information

  • Yield

    makes enough for 2 dozen cupcakes

Ingredients

Best-quality semisweet chocolate

Preparation

  1. Step 1

    Line a rimmed baking sheet with parchment paper, and set aside.

    Step 2

    Using a sharp knife or bench scraper, scrape the chocolate at a 45-degree angle to form chocolate curls. (Alternatively, use a vegetable peeler.)

    Step 3

    With a wide spatula, transfer chocolate curls to the prepared baking sheet. Refrigerate, covered with plastic wrap, up to 4 days.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsChocolateQuickEasy5 Ingredients or FewerCookbooks
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