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Use a Zester for Chocolate Curls

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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.

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