Top a cake with a mountain of these chocolate curls, and your cake will look like you bought it at the bakery.
Melt together until smooth:
2 cups of GF chocolate, chopped (or chocolate chips)
1 Tbsp vegetable oil
Steps by Steps Instructions
For Long Curls:
Spread tempered (optional) melted chocolate over a marble or hard surface, to between 1/4-1/2 inch thick. Set aside (or refrigerate for a few minutes) until just set but not hard.
Holding a chef’s knife at a 45-degree angle, use the tip of the blade as a pivot point, then scrape across the chocolate away from you to create the curls. If curls break, it’s too hard – cover with plastic wrap and warm with hands, or scrape it off and melt again.
For Short Curls:
Use a store-bought solid GF chocolate bar (or make your own by pouring melted chocolate into a mini loaf pan lined with plastic wrap, chill until set). Once chocolate bar is warmed to room temperature, use a vegetable peeler/cheese slicer to create the curls as you pull the blade along the edge. If the curls break, the chocolate is still too cold. Wrap bar in plastic wrap, then warm with your hands.
- Use a wooden skewer to move curls so you don’t break, or get fingerprints on them.
- If you’re not going to temper the chocolate, keep the the curls in the fridge until ready to use. This will prevent the chocolate from ‘blooming’.
- Store curls in an airtight container in the fridge for up to two weeks.