Creating beautiful chocolate curls is a simple yet elegant way to elevate your desserts from ordinary to extraordinary. These delicate chocolate decorations add a professional touch to cakes, cupcakes, and other sweet treats while requiring just 15 minutes of your time.
Whether you’re a home baker or dessert enthusiast, mastering this quick technique will give your creations that wow factor everyone loves.
Ingredients
- Premium Chocolate: 1 cup Ghirardelli Baking Chips or Baker’s Chocolate (chopped) – Choose high-quality chocolate for best results!
Instructions
- Melting: Create a double boiler by placing a heat-proof bowl over simmering water, or use microwave at 50% power, stirring every 30 seconds until smooth.
- Spreading: Pour melted chocolate on the back of a baking sheet and use an offset spatula to create the thinnest possible layer.
- Chilling: Place in refrigerator for 5 minutes or freezer for 2-3 minutes. Let rest at room temperature for 1-2 minutes.
- Creating Curls: Hold metal spatula horizontally at 45-degree angle and firmly push forward to create beautiful curls.
- Temperature Check: If chocolate shatters, it’s too cold – wait longer. If it’s limp, return to fridge for 30-60 seconds.
- Storage: Transfer curls to a plate, chill briefly if needed, then store in an airtight container in the refrigerator for several days.
Chocolate Temperature Guide
Getting your chocolate to the perfect temperature is like a little kitchen dance! Too cold, and you’ll get tiny shreds instead of beautiful curls. Too warm, and the chocolate will be too soft to hold its shape. When the temperature is just right, the chocolate will curl up beautifully as you scrape.
If you’re having trouble, don’t worry – this is totally normal! Just pop it back in the fridge if it’s too soft, or let it warm up for a minute if it’s too hard. With a bit of practice, you’ll get a feel for the perfect consistency.
Tools & Equipment Tips
The right tools make chocolate curls so much easier! While the recipe calls for a metal spatula, you can also use a bench scraper or even the straight edge of a large knife. The key is using something with a clean, sharp edge.
For melting chocolate, any heat-safe bowl will work for your DIY double boiler – I love using glass bowls because they hold heat well. And don’t forget a good offset spatula for spreading – it helps you get that super-thin layer that’s perfect for curling.
Storage & Make-Ahead Tips
Your beautiful chocolate curls will keep wonderfully in the fridge! Just store them in an airtight container or zip-top bag, and they’ll stay fresh and ready to use for up to a week. The container helps protect them from moisture and keeps them from getting squished.
If you’re making them for a special event, you can prepare them several days ahead – just keep them cold until you’re ready to use them. This makes decorating so much easier when you’re busy with other party prep!
Decorating Ideas
These gorgeous chocolate curls are perfect for making any dessert look fancy! Sprinkle them over cakes, cupcakes, or ice cream sundaes. They’re amazing on chocolate mousse, cheesecakes, or even hot chocolate.
For an extra special touch, mix dark and white chocolate curls together, or add them to the top of your morning cappuccino. They’ll make anything look like it came from a fancy bakery!
How to Make Chocolate Curls
Equipment
- Baking sheet
- offset spatula
- metal spatula
- Heat-proof bowl
Ingredients
- 1 cup Ghirardelli Baking Chips or a bar of Baker’s Chocolate, chopped
Instructions
- Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped.
- I like to make my own “double boiler” to melt the chocolate by placing a heat-proof bowl over a saucepan on the stove that has 2 inches of simmering water in it. Or melt the chocolate in the microwave at 50% power, stirring every 30 seconds.
- Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. Use an offset spatula to smooth the chocolate into as thin of a layer as you can.
- Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes. Then set pan on counter to rest for a minute or two.
- Use a metal spatula or scraper to make the chocolate curls. Hold the metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward.
- Move chocolate curls to a plate and refrigerate if needed to set up for another minute before transferring them to an airtight container or bag and refrigerate for several days, or until ready to use.
