Learn how to make chocolate curls from a bar of chocolate to dress up any dessert recipe that could use a bonus cocoa element.

Table of Contents
  1. Tutorial notes
  2. Instructions
  3. How to Make Chocolate Curls Recipe

Tutorial notes

  • Chocolate bar: Quality matters. Feel free to mix up the cacao percentage or make chocolate shavings with a couple of bars of varying colors (I love a mix of milk and extra dark chocolate) for visual and flavor complexity.
  • White chocolate: For a snowy look, consider adding a dusting of white chocolate curls on top of the dark or milk chocolate curls.
  • Yield: A 3- to 4-ounce bar and this method makes enough chocolate curls to top my Bûche de Noël (Yule Log Cake). Scale up or down as needed for your specific chocolate dessert recipe.
  • Storage: To prevent any potential melting, refrigerate the chocolate curls until you’re ready to use them.
  • Top it off: Try chocolate curls as a topping for ice cream sundaes, Oreo Brownie Trifle, Black Forest Cake, Chocolate Lasagna, Icebox Cake, or Cheesecake Brownies.

Instructions

  • Using a vegetable peeler, shave the edge of the chocolate bar for narrow curls, or the side of the chocolate bar for wide curls. Curls can be refrigerated or kept at room temperature for a short amount of time.

Desserts to top with chocolate curls

How to Make Chocolate Curls

Learn how to make chocolate curls from a bar of chocolate to dress up any dessert recipe that could use a bonus cocoa element.
0 from 0 votes
Prep Time 5 mins
Total Time 5 mins
Servings 8 servings (1 tbsp each)
Course Dessert
Cuisine American
Calories 85

Ingredients 

  • 1 (4 ounce) chocolate bar room temperature (see note 1)

Instructions 

  • Using a vegetable peeler, shave the edge of the chocolate bar for narrow curls, or the side of the chocolate bar for wide curls. Curls can be refrigerated or kept at room temperature for a short amount of time.

Notes

  1. Chocolate bar: Quality matters. Feel free to mix up the cacao percentage or make chocolate shavings with a couple of bars of varying colors (I love a mix of milk and extra dark chocolate) for visual and flavor complexity.
  2. White chocolate: For a snowy look, consider adding a dusting of white chocolate curls on top of the dark or milk chocolate curls.
  3. Yield: A 3- to 4-ounce bar and this method makes enough chocolate curls to top my Bûche de Noël (Yule Log Cake). Scale up or down as needed for your specific chocolate dessert recipe.
  4. Storage: To prevent any potential melting, refrigerate the chocolate curls until you’re ready to use them.
  5. Top it off: Try chocolate curls as a topping for ice cream sundaes, Oreo Brownie Trifle, Black Forest Cake, Chocolate Lasagna, Icebox Cake, or Cheesecake Brownies.

Nutrition

Serving: 1tbspCalories: 85kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 3mgPotassium: 101mgFiber: 2gSugar: 3gVitamin A: 6IUCalcium: 10mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Read More

Foody Chum
Disclaimer: This story is auto-aggregated by a computer program and has not been created or edited by Foody Chum.
Publisher: Culinary Hill