Use a Zester for Chocolate Curlscomments (0) May 2nd, 2012 in Blogs
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.
posted in: Blogs, chocolate, chocolate curls