CHOCOLATE CURLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield about 20 curls
Number Of Ingredients 2
Steps:
- Place the chocolate into a microwave-safe bowl with the vegetable shortening. Throw it in the microwave until the shortening is melted and hot, 30 to 45 seconds. Stir with a fork to combine thoroughly.
- Next, pour the melted chocolate over the underside of a clean cookie sheet. Then, with an offset spatula or a knife, spread the chocolate in a thin layer. Keep going until it's very, very thin. Then...and this is the key...stick it in the freezer for a few minutes.
- After a few minutes, check that the chocolate is ready by pressing it with your finger tip; it should leave the slightest mark, but not an actual depression.
- Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you'll have a bunch of fun little chocolate curls.
- Important: As soon as possible, transfer the curls to a cold pan or plate, and then stick them in the freezer to harden. Store in the freezer in a zip-top bag until you need them. Use them to adorn pies, cakes or platters of fruit. You'll feel instantly fancy!
BAKER'S CHOCOLATE CURLS
Provided by My Food and Family
Categories Home
Time 10m
Yield 1/3 cup or 2 servings, about 2-1/2 Tbsp. each
Number Of Ingredients 1
Steps:
- Microwave chocolate on microaveable plate on HIGH 5 sec. or just until you can smudge chocolate with your thumb.
- Hold chocolate, bottom-side up, firmly between thumb and fingers of one hand. Slowly pull vegetable peeler over bottom of chocolate with other hand, allowing a thin layer of chocolate to curl as it is peeled off the chocolate piece. For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate. Refrigerate until ready to use.
- Use wooden toothpick to pick up curls and arrange them on top of dessert as desired.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 6 g, Protein 1 g
CHOCOLATE CURLS
Use these to garnish any dessert, such as our Milk-Chocolate Pudding Cupcakes, Tiramisu Ice Cream Cake, or Mint Parfait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8 ounces
Number Of Ingredients 2
Steps:
- Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally.
- Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle.
- Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.
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