Transcript
So I’m going to go to the fridge and get my sheet tray that I put in there so it would get nice and cold. To make chocolate curls or chocolate cigarettes I have a cookie sheet or a brownie pan that I’ve let sit either in the refrigerator or the freezer just until it’s nice and cold. I’m turning it over so I have a nice flat surface to work off of.
My chocolate is going to go right on, I have my tempered chocolate, right onto the surface. I’m going to use a small offset spatula just to spread it out really nice and thin. Just all over the surface, and you’re going to see, because the sheet tray is really nice and cold, it’s going to start setting up right away. You can tell when chocolate is starting to set. It’ll go from a very shiny, glossy, wet look to start to become mat and thick.
You can see already, as I spread, my chocolate is starting to cool down. What I’m going to do is keep spreading not really for the purpose of making it any thinner but just for the purpose of continuing to cool it down.
The next thing I’m going to do is just grab my bench scraper. You can take your chocolate and kind of hold onto the pan a little bit. I’m just going to push it away from me, and what that’s going to do is create nice, big, kind of thick, beautiful curls. You want to do this when your chocolate is still slightly warm.
And you can see it’s a great way also to make cigarettes. Just sort of push away from you. Really nice, big shards, and when I put those on top of, if I have a cake that I’ve covered really beautifully with a ganache or with any sort of glaze, if I put those curls kind of all on top it’s going to be a really beautiful presentation. You can see how nicely they kind of curl right on to each other. It’s like self cleaning your cookie sheet.
That’s it. I’m going to save all those. Be careful not to break those up, because they’ll break pretty easily. So turn your pan around and do the rest. You can just sort of inch it away from you. Really nice curls. A great technique if you have a block of chocolate you can just take a grater, or a knife, or a peeler, and kind of grate big shards of chocolate in the same way and get those really nice, big pieces.
