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
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
