The Pioneer Woman Tasty Kitchen
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How To Make Chocolate Curls

Posted by in Kitchen Talk

Here’s how I make chocolate curls. I put them on pies, cakes, and ice cream sundaes.

They make me feel frilly and fancy.

Try them sometime!

 
 
choc pie creamed spinach pizza crust 019Grab some Crisco and some semi-sweet baking chocolate. (Any brand will do, and you can even use semi-sweet chocolate chips if you’d like!)

 
 
choc pie creamed spinach pizza crust 020Place three ounces (usually three squares) of chocolate into a microwave-safe bowl.

 
 
choc pie creamed spinach pizza crust 021Now place one tablespoon of Crisco (vegetable shortening) into the bowl.

 
 
choc pie creamed spinach pizza crust 022Now throw it in the microwave for 30 to 45 seconds, or until the shortening is melted and hot.

 
 
choc pie creamed spinach pizza crust 023With a fork…

 
 
choc pie creamed spinach pizza crust 024Stir to combine thoroughly.

 
 
choc pie creamed spinach pizza crust 024And there you have it—chocolate curls!

Just kidding. I just love doing that, though.

 
choc pie creamed spinach pizza crust 030Now, grab a metal cookie sheet, turn it upside down, and pour the melted chocolate on.

 
 
choc pie creamed spinach pizza crust 031Then, with a flat spatula (or heck, a knife), spread the chocolate in a thin layer…

 
 
choc pie creamed spinach pizza crust 034Keep going until it’s very, very thin. Then…and this is the key…stick it in the freezer for a few minutes.

 
 
choc pie creamed spinach pizza crust 035Now, this is after one minute in the freezer. I gave the chocolate the ol’ fingerprint test, and it failed miserably. It’s still way too soft to make the curls. So I put it back in for exactly two minutes.

 
 
choc pie creamed spinach pizza crust 036Be sure to give it the ol’ fingerprint test. And when it’s ready, it should leave the slightest mark, but not an actual depression.

Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it’ll curl instead of break.

 
 
choc pie creamed spinach pizza crust 038See, right now it’s still just a tad too cold/hard. So I waited one minute and tried again.

 
 
choc pie creamed spinach pizza crust 041And guess what? It’s just right.

 
 
choc pie creamed spinach pizza crust 042Now you have a couple of minutes before the chocolate gets too soft.

 
 
choc pie creamed spinach pizza crust 044So just scrape along the bottom of the pan…

 
 
choc pie creamed spinach pizza crust 047…And the chocolate will curl right up. If it’s too hard, give it a minute, then try again. If it gets too soft, stick it back in the freezer for a minute.

 
 
choc pie creamed spinach pizza crust 048Pretty soon you’ll have a bunch of fun little chocolate curls. If you’re not trying to take photos with one hand while you’re doing this, the curls will turn out better. But you get the general idea!

 
 
choc pie creamed spinach pizza crust 049And I have no idea how this one happened, but I think it’s kinda neat. And I totally meant to do it.

Important: as soon as possible, transfer the curls to a cold pan or plate, then stick them in the freezer to harden. Store in the freezer in a Ziploc bag until you need them. Use them to adorn pies, cakes, or platters of fruit. You’ll feel instantly fancy!

And frilly.

Then end.

 
choc pie creamed spinach pizza crust 058

*This Tasty Kitchen How-To was extracted from the Pioneer Woman recipe, “Delicious Chocolate Pie”. I recommend making it sometime before you croak.

36 Comments

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Rosie on 2.13.2010

I didnt use cristo and i think it has worked to make beautiful white chocolate curls !
im not sure if they will last untill tomorrow though…
thanks for the tips :) x

william on 1.22.2010

I was so fortunate to stumble upon this tutorial at the exact moment I was making a Birthday Cake for my father-in-law. As a test, I followed the instructions to a “T.” Great news! After a little practice, they came out perfectly! I now know that I have to spread them a little thinner and wait just a second longer after the freezer. Then, Oila! Perfection. Not only did they look snazzy, they tasted fantastic! I will definitely make these again and again.mcitp test papers

Gayle on 1.21.2010

The chocolate pie looks wonderful and thanks for the tips on the chocolate swirls. Gayle

Katie C on 1.21.2010

and to think I always thought you could take a vegetable peeler to a hershey’s bar! Thanks for this!

Kathy O'Connell on 1.15.2010

I had never, I repeat never, been able to make nice chocolate curls without making crumbles, until I followed your instructions. Thank you, thank you, thank you for making my life easier. And I like easy!