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Chocolate curls
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Preparation
•hard plastic foil
•crenellated rubber comb or plastic combscraper
•triangular palette knife
•tempered chocolate
•stainless steel plate furnished with paper
Step by step
1. Temper the melted chocolate and pour a portion on to the
plastic foil. 1 2
2. Spread the chocolate out evenly in a thin layer with the palette
knife. 3
3. Push the plastic combscraper away from you through the chocolate
layer so that the lines stand out. Are you using a crenellated
rubber comb? Then make the movement in reverse: pull the comb
through the chocolate towards you. 4
4. Next, scrape away the edges of the chocolate that flow over the
edge of the foil with the palette knife.
5. Lift up the plastic foil and give it a twist. Keep it in this
position until the chocolate has hardened and the foil itself stays
curled. Then allow the foil to harden still further (perhaps in the
refrigerator). With the point of a knife carefully loosen the
curled chocolate strips. Very attractive as decoration for
patisserie or desserts. 5 6 7