Chocolate Curls

1.  Bring a thick piece or bar of chocolate to room temperature.  (If your chocolate is too cold you will end up with grated chocolate and if it is to warm you will slice it).

2.  Pull the blade of a  vegetable peeler along the edge of the chocolate and allow the curls to fall on a plate or a piece or non stick baking  in a single layer.

3.  To use these fine curls place on the dessert using a skewer or toothpick as your fingers will melt the curls.

Chunky  Curls

The chunky curls are best made with dark chocolate which is melted with vegetable oil about 5g (1 teaspoon) per 30g (1 oz).  The oil keeps the chocolate from hardening.




1.  Melt 170g (6 oz) of dark chocolate with 30g (2 tablespoons) vegetable oil stir until smooth.

2.  Pour the mixture into a small rectangular or square tin lined with foil or non stick baking paper to give you a block that measures about 2.5cm (1 inch thick).

3.  Allow the block to come to room temperature, remove from the tin.

4.Then use a vegetable peeler to create short chunky curls.