Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Use a Zester for Chocolate Curls

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

To make the thin chocolate curls that decorate the Café con Leche Tres Leches Cake from Fine Cooking #117, use a large offset spatula to spread melted chocolate evenly over the back of a rimmed baking sheet to create a thin coating. Let stand at room temperature until it loses its sheen, 10 to 20 minutes; then refrigerate until the chocolate is set but not hard, 5 to 10 minutes. Pull a citrus zester through the chocolate to create narrow curls. If the chocolate is too hard, let it sit at room temperature for a few minutes; if it’s too soft, refrigerate it a little longer.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Pallavicina, Italy (505)

At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma‚Äôs popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks