Chocolate Curls Recipes

Steps:

• Melt chocolate, stirring, in a heatproof bowl set over a pan of simmering water. Turn off heat. Let cool slightly. Spread 1/4 of the chocolate over the back of a rimmed baking sheet. Refrigerate until just starting to set, 15 minutes.
• Using a bench scraper held at a 45-degree angle, scrape chocolate into 1/2-inch-wide curls. (If chocolate breaks, let it stand to warm slightly. If chocolate is too soft, refrigerate until just starting to set.) As you work, transfer curls to a rimmed baking sheet in the refrigerator. Repeat with remaining chocolate. Refrigerate curls until firm.

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.

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.)

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.

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.