How To Make Large Chocolate Curls

As requested by my viewers i will be releasing shorter videos for future video.

How to make large chocolate curls. Throw it in the microwave until the shortening is melted and hot 30 to 45 seconds. Let the chocolate sit on the. Now this is after one minute in the freezer. Place the chocolate into a microwave safe bowl with the vegetable shortening.

Or pour into a pastry bag for. Place 1 12 ounces semisweet chocolate not baking pieces or milk chocolate and 1 teaspoon shortening in a small. So i put it back in for exactly two minutes. Slightly soften a 3 to 4 inch chunk of chocolate in the microwave on medium 50 power.

Refrigerate the curls until ready to use. Prepare the rolling pin. Scoop up some melted chocolate using a ladle a large spoon or a cup. Stir with a fork to combine.

Warm it in the oven just until it is able to be molded but not so much that it starts to melt around the edges. Its still way too soft to make the curls. This time you will use more pressure. Attach the paper to the rolling pin.

The aubergine chef demonstrates how to make large chocolate curls as seen in episode 76 kahlua white russian pie. The shortening breaks up and softens the chocolate just a bit so that you can create the curls but the chocolate stays firm after the curls are made. Hold a straightedged metal spatula against the baking dish just inside the edge of the chocolate at a 45 degree angle. Just like when making chocolate fans the chocolate needs to be slightly warm and pliable to make chocolate curls.

Lift any curls with a wooden skewer to. Using a vegetable peeler scrape the blade lengthwise across the softened chocolate to create pretty delicate curls. I gave the chocolate the ol fingerprint test and it failed miserably.