Chocolate Curls

Quality counts. Chocolate… dark, milk or white always buy good quality. Room temperature chocolate gives the best results when making these easy chocolate curls.

How to curl the chocolate: Not wanting to melt the chocolate with my warm hands I used the wrapper to hold onto the bar of chocolate while running the swivel vegetable peeler firmly along the narrow side of the bar of chocolate, this gave me lots of lovely delicate chocolate curls to use for my culinary requirements. Sometimes I make the chocolate curls in advance and store them in a covered container in the fridge, chilling also makes them easier to handle.

A few ways of using the chocolate curls 

  • Cupcakes decorated with a generous mound of chocolate curls
  • Hot chocolate topped with whipped cream and a sprinkling of chocolate curls
  • Add a touch of chocolate indulgence… pile chocolate curls on top of cheesecakes, trifles, mousse, pavlova and cakes
  • Pile some chocolate curls on top of ice cream before serving

It really is so easy to make chocolate curls and they add a touch of glamour to your sweet treats… so take out your vegetable peeler and get curling.

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5 Comments

  1. Sara says:

    Fantastic tip…no faffing around with having to melt chocolate on a cold marble surface! Definately a tip i’ll be using more often..

  2. Sarah says:

    I think the trick to this is definitely having room temperature chocolate. Must give it a try as I have never found it easy to curl chocolate. Happy curling!

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