How To Make Chocolate Shavings Recipes
HOW TO MAKE CHOCOLATE SHAVINGS
Prepare all the ingredients. Place the coating chocolate bar on the working surface. Place the bar tightly against you so that it is well secured. Using the blade of a knife, scrape the surface of the bar, holding the knife well straight. Repeat the operation until you obtain ...
Provided by Chef Philippe
Categories Pâtisserie
Time 25m
Yield Decoration for chocolate cake, ice cream cups, desserts...
Number Of Ingredients 1
Steps:
- Prepare all the ingredients.
- Place the coating chocolate bar on the working surface. Place the bar tightly against you so that it is well secured.
- Using the blade of a knife, scrape the surface of the bar, holding the knife well straight. Repeat the operation until you obtain the desired quantity of shavings.
- Store in a airtight container in a cool place.
CHOCOLATE CURLS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield about 20 curls
Number Of Ingredients 2
Steps:
- Place the chocolate into a microwave-safe bowl with the vegetable shortening. Throw it in the microwave until the shortening is melted and hot, 30 to 45 seconds. Stir with a fork to combine thoroughly.
- Next, pour the melted chocolate over the underside of a clean cookie sheet. Then, with an offset spatula or a knife, spread the chocolate in a thin layer. Keep going until it's very, very thin. Then...and this is the key...stick it in the freezer for a few minutes.
- After a few minutes, check that the chocolate is ready by pressing it with your finger tip; it should leave the slightest mark, but not an actual depression.
- Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it'll curl instead of break. If it gets too soft, stick it back in the freezer for a minute.
- Pretty soon you'll have a bunch of fun little chocolate curls.
- Important: As soon as possible, transfer the curls to a cold pan or plate, and then stick them in the freezer to harden. Store in the freezer in a zip-top bag until you need them. Use them to adorn pies, cakes or platters of fruit. You'll feel instantly fancy!
HOW TO MAKE CHOCOLATE CURLS
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
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
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- To make the chocolate, add the chocolate chips and shortening to a bowl and microwave in 15 second increments, stirring between each increment, until it’s melted and smooth.
- Spread the melted chocolate into an even layer onto the back of a half sheet baking pan or large cookie sheet. The chocolate doesn’t need to be real thick, but shouldn’t be super thin either. Put the chocolate in the refrigerator until completely cooled and firm.
- Once firm, remove the cookie sheet from the fridge and set it on the counter. Use a bench scraper (you could also use a metal spatula) to push forward on the chocolate and create a curl. You may have to test the chocolate every minute or two by trying to make a chocolate curl, until the temperature is right. If the chocolate is flakey, it’s still too cold. If it seems soft and won’t roll, it’s too warm and needs to go back in the refrigerator. It should only be about 3-5 minutes before the chocolate is the right temperature.
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- To make any of the following curls, use a 4-ounce bar of Ghirardelli Semi-Sweet, 60% Cacao Bittersweet, or Milk Chocolate. For large curls, melt the chocolate in a double boiler. Turn a baking sheet upside down. Using a plastic spatula, spread the melted chocolate evenly over the baking sheet. (The chocolate should be the thickness of a butter-knife blade.) Refrigerate 10 minutes, or until the chocolate is firm but not brittle. Hold a metal spatula upside down and press firmly into the chocolate, then push steadily ahead until a curl forms. With a toothpick or a small skewer, carefully lift the curls and place them on the dessert, or store them on a plate in the refrigerator until needed.
- For small curls, let the chocolate bar stand in a warm place (80º to 85ºF) until thoroughly warm but not melted. Using a vegetable peeler, make curls by drawing the peeler along the thin, flat side of the bar. Remove the curls with a toothpick and place them on the dessert, or store them on a plate in the refrigerator until needed.
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