Chocolatecurls Recipes

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HOW TO MAKE CHOCOLATE CURLS



How to Make Chocolate Curls image

Chocolate curls take minutes to make! Use them to garnish to take a simple dessert from ordinary to extraordinary!

Provided by Holly Nilsson

Categories     Dessert

Time 5m

Number Of Ingredients 2

2 ounces semi sweet chocolate
2 teaspoons butter ((or shortening))

Steps:

  • Melt chocolate & butter in the microwave on 30% power until smooth.
  • Pour onto a baking pan and using an offset spatula, spread chocolate as thin as possible.
  • Place in the freezer for 3-4 minutes or until firm. Use a spatula or scraper to scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, pop it back into the freezer for a couple of minutes.
  • Once curled, place the pan back in the fridge until ready to use. Transfer the curls to your dessert using a spatula.

Nutrition Facts : ServingSize 1 ounce, Calories 200 kcal, Carbohydrate 15 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 12 mg, Sodium 39 mg, Fiber 2 g, Sugar 10 g

CHOCOLATE CURLS



Chocolate Curls image

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

8 ounces semisweet or bittersweet chocolate, coarsely chopped
1 teaspoon vegetable shortening

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.

CHOCOLATE CURLS



Chocolate Curls image

Delicate chocolate curls to garnish desserts, or to decorate cakes. Method found in an old issue of Good Housekeeping magazine. This recipe should provide enough curls to entirely cover a 2-layer cake. Adjust as necessary for desired amount of curls. ***NOTE***After submitting this recipe, I was informed that single ingredient recipes are not approved for this site. Therefore, the toothpick was added to the ingredient list. This toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. The curls will not stand up to being punctured by the toothpick. They are adhered to the cake using the fresh frosting as glue.

Provided by Ms B.

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 2

25 ounces semi-sweet chocolate baking squares
toothpick

Steps:

  • In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
  • Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
  • With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
  • Refrigerate until firm, but not brittle, about 10 minutes.
  • Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
  • Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
  • With toothpick, transfer curls to another jelly-roll pan; refrigerate.
  • Repeat 4 more times to make 5 batches of curls in all.
  • To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)

CHOCOLATE CURLS



Chocolate Curls image

I saw this on Wolfgang Puck's show. They are long chocolate curls, shaped like cigarettes. They make for a dramatic presentation!

Provided by puppitypup

Categories     Dessert

Time 15m

Yield 24 curls

Number Of Ingredients 2

8 ounces good quality dark chocolate
1 chocolate cake, frosted

Steps:

  • Melt chocolate in a double boiler over water.
  • Spread out on cutting board so that it's about 1" thick and in a rectangular shape.
  • When chocolate as cooled enough to stiffen but not harden, cut crosswise at a 45 degree angle in very thin slices with a chef knife.
  • Let harden, then place on top of cake in a tepee shape.

Nutrition Facts : Calories 216.9, Fat 12.1, SaturatedFat 5.6, Cholesterol 27.5, Sodium 151.5, Carbohydrate 28.1, Fiber 2.3, Sugar 0.1, Protein 3.7

TO MAKE CHOCOLATE CURLS



To Make Chocolate Curls image

Categories     Candy     Chocolate     Dessert     Winter     Birthday     Gourmet

Number Of Ingredients 5

3 ounces fine-quality bittersweet chocolate
9 squares edible gold leaf*
*Edible gold leaf squares, sandwiched between pieces of paper, are sold in a book (like stamps) for about $45 at cookware stores and by mail order from New York Cake & Baking Distributors (800-942-2539).
Special Equipment
flexible putty knife from the hardware store and a long offset metal spatula

Steps:

  • Rub the underside of a baking sheet with an oiled paper towel, then peel back one piece of paper to expose a square of gold leaf. Don't dally: It is whisper-thin, so it practically flies away if you breathe on it. Holding the rest of the book in your hand, invert the gold onto the oiled baking sheet and lift off the remaining piece of paper the gold leaf was sandwiched against. (Wrinkles are okay.) Repeat the process with eight more gold squares.
  • Next, melt the chocolate and spread it over the gold leaf as thinly and evenly as possible with the offset spatula.
  • Now comes the tricky part. The chocolate needs to set to the right consistency. If it isn't firm enough, it won't curl; if it's too firm, it will break into shards (which have their own beauty). Chill the chocolate for about seven minutes before trying a test curl. Brace the baking sheet against the kitchen wall and, holding the putty knife at an angle, scrape the chocolate (and gold leaf) away from you. If it curls, you've got it! The correct angle is really just a matter of feel.
  • Carefully transfer the curls with the putty knife to a paper towel-padded box and keep them cold until you're ready to use them.

EASY CHOCOLATE CUSTARD



Easy Chocolate Custard image

A quick, lower-fat, rich chocolate custard that does not require baking or water baths. No one will ever guess it takes 10 minutes to make! Top with whipped cream before serving.

Provided by moe's cookin'

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 4h25m

Yield 4

Number Of Ingredients 8

2 large eggs
1 teaspoon vanilla extract
2 cups low-fat milk
¼ cup white sugar
¼ cup Dutch-process cocoa powder
2 tablespoons cornstarch
1 tablespoon brandy
⅛ teaspoon salt

Steps:

  • Beat eggs and vanilla extract together in a medium bowl until combined; set aside.
  • Whisk milk, sugar, cocoa powder, cornstarch, brandy, and salt together in a saucepan. Cook over medium heat, stirring constantly, until boiling and thickened, 6 to 8 minutes. Reduce heat to low.
  • Slowly pour 1/2 of the milk mixture into the beaten eggs while stirring; pour mixture back into the saucepan. Cook, stirring constantly, until thick, 2 to 3 minutes. Do not boil.
  • Let custard cool to room temperature, at least 10 minutes. Refrigerate until set, at least 4 hours.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 25.1 g, Cholesterol 102.8 mg, Fat 5.6 g, Fiber 1.8 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 159.3 mg, Sugar 18.6 g

CHOCOLATE CURLS FOR DEVIL'S FOOD CUPCAKES



Chocolate Curls for Devil's Food Cupcakes image

Use the curls to decorate our Devil's Food Cupcakes. This recipe is from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 1

1 block of good-quality chocolate

Steps:

  • Use a vegetable peeler to slice strips from a slightly warm block of good-quality chocolate (heat in microwave for 5-second intervals, checking after each, until just warm to the touch; do not overheat). To produce tight curls, start from the far edge of the chocolate and move the peeler toward you. The delicate curls are best used immediately; you can even shave the curls right onto a cupcake.

CHOCOLATE CURLS



Chocolate Curls image

Categories     Candy     Chocolate     Dessert     Quick & Easy     Chill     Simmer     Double Boiler     Gourmet

Yield Makes 2 cups

Number Of Ingredients 2

3 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate

Steps:

  • Chop bittersweet chocolate and in a double boiler or small metal bowl set over a saucepan of barely simmering water heat until melted. With a metal spatula spread melted chocolate onto a baking sheet (not non-stick) as thinly and evenly as possible. Cool chocolate until firm to the touch but not hard. (Alternatively, chill melted chocolate on sheet; if it becomes too hard let it soften slightly at room temperature.) With a pastry scraper or metal spatula held at an angle scrape chocolate slowly from sheet, letting it curl. Carefully transfer curls as formed to a plate lined with waxed paper. Make more curls with milk chocolate in same manner. Chocolate curls may be made 1 day ahead and chilled, loosely covered.

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