Categories: Dessert: decorations

Ingredients

• 8 ounces of bittersweet or semi-sweet chocolate

Directions

1. Large Chocolate curls

2. Melt the chocolate over low heat. Spread it out in a thin sheet on a flat surface-but not so thin you can see the surface through the chocolate. Let the chocolate cool. Using a baker’s bench scraper or a wide flat metal spatula, scrape the chocolate into wide curls, lifting them up as you work. The curls will be different widths and lengths but that’s fine.

3. Small Chocolate Curls

4. Buy a thick bar of chocolate and use at room temperature. Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board. Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls. Use a wide, flat metal spatula to put them on the cake.

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