How To Make Chocolate Curls Recipes

CHOCOLATE CURLS

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!

CHOCOLATE CURLS

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.

TO MAKE CHOCOLATE CURLS

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.

SOUR CREAM CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.