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!
Grab 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!)
Place three ounces (usually three squares) of chocolate into a microwave-safe bowl.
Now place one tablespoon of Crisco (vegetable shortening) into the bowl.
Now throw it in the microwave for 30 to 45 seconds, or until the shortening is melted and hot.
And there you have it—chocolate curls!
Just kidding. I just love doing that, though.
Now, grab a metal cookie sheet, turn it upside down, and pour the melted chocolate on.
Then, with a flat spatula (or heck, a knife), spread the chocolate in a thin layer…
Keep going until it’s very, very thin. Then…and this is the key…stick it in the freezer for a few minutes.
Now, 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.
Be 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.
See, right now it’s still just a tad too cold/hard. So I waited one minute and tried again.
And guess what? It’s just right.
Now you have a couple of minutes before the chocolate gets too soft.
So just scrape along the bottom of the pan…
…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.
Pretty 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!
And 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!
*This Tasty Kitchen How-To was extracted from the Pioneer Woman recipe, “Delicious Chocolate Pie”. I recommend making it sometime before you croak.
Comments are closed for this recipe.
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!
Sallie on 1.13.2010
I love how you made the curls, but I LOVE our chocolate pie the most!
shellieiossa on 1.8.2010
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.
Deb da Amazon on 1.8.2010
Of course, I was referring to the “Delicious Chocolate Pie” that’s linked at the end of the curls tutorial *blush*
Deb da Amazon on 1.8.2010
I’ve made this pie on two different occasions. “To Die For” does not even begin to describe the chocolatey-silkiness of this baby. Using regular salted butter is a must because the final flavor is sweet (but not too sweet) with a slight hint of saltiness. Use P-Dubs “Perfect Pie Crust” for the ultimate decadent combination!!
Screwed Up Texan on 1.6.2010
Those chocolate swirls looks so good! Thanks for the quick tip!
Jill RD on 1.6.2010
Wow! Thanks! Now I can impress my family with these. I don’t make many fancy things but these will be fun to make and use. I tried them once before but didn’t know what I was doing. It’ll be a breeze now.
jenstwin on 1.5.2010
How long do these last in the freezer after you’ve bagged them (assuming they get there at all!)
Jonez on 1.5.2010
I’ve never quite understood the reason why I must use Cricso to melt my chocolate. It just doesn’t seem right. Can someone enlighten me on why this is so necessary?
Georgia Pellegrini on 1.4.2010
I’ve made chocolate leaves before but never curls. I’m going for the curls next.
KLM on 1.4.2010
I am so glad I found your blog, I love your recipes and all the great how to’s!
audreyinez on 1.3.2010
i feel fancy just reading the how-to!
plumellie on 1.2.2010
How fancy and easy! I think I’ll try it on my daughters birthday cake and wow everyone with my mad skillz :-p
Natalie on 12.31.2009
For an easy, quick way to make chocolate curls, you can just grab a big candy bar and a vegetable peeler. Turn the candy bar on it’s edge and peel away. You may want to use a plate or bowl to catch your curls.
Thao Phan on 12.31.2009
I wish I had seen this before I made the three birthday cakes. It would have been a lot nicer to look at if i had these curls!
Janette on 12.30.2009
Thanks for showing me how to do that. I usually hold a chocolate bar and then scrape the chocolate with my potato peeler, but it never works. I can’t wait to do it on the bottom of my pan!
Janelle on 12.29.2009
Looks like I better practice for Valentine’s Day!
Erica Lea on 12.29.2009
This looks like a great way to make chocolate curls! That chocolate pie looks wonderful.
Big Martha on 12.29.2009
Oh this is going on my Froggies birthday cake tomorrow!
joyfulone on 12.29.2009
I have an odd desire to make these right now…too bad I’d just have to eat them all since I have nothing to decorate!
Tracey R on 12.29.2009
What a great tutorial! I use either Jungle brand shortening, or coconut oil–the latter only when it’s cold out, because it melts at 76 degrees F. So mostly Jungle shortening. Neither have trans fats, and the coconut oil is actually good for you.
sprucehill on 12.29.2009
Yummy! Now I need to make a nice chocolate dessert!
HowSweetEats on 12.29.2009
Thanks so much for this, Ree!! I have always wondered how to make them. My wedding cake was covered in white chocolate curls and I have been dying to make them since!
Courtney on 12.29.2009
I have to try this!! Thanks so much for sharing
mrsjaybob on 12.28.2009
Awesome tutorial! I’ve got a few more days of Christmas break – I’ll have to experiment with this!
kkunoff on 12.28.2009
Thanks for this how-to. I’m excited to try it!
Kelly @ Evil Shenanigans on 12.28.2009
If you have a bench scraper you can do those curls, as well as fans, which I love. Also, if you get one of those trowels with the teeth (like for laying tile) from the home center you can do the chocolate ribbons that are striped. Just smear a thin layer of tempered white chocolate on your marble (or pan) and then run the trowel through. Then, when it has set slightly, pour over the dark chocolate and float an off-set spatula over to even it out to the same thickness as the white chocolate. Let it cool then trim the edges. Noe just make your striped curls. This also makes REALLY beautiful chocolate cigarettes.
laura on 12.28.2009
yummy I don’t think I have ever seen this before thanks for posting.
AGinTO on 12.28.2009
I found this on your blog when you were explaining that MM doesn’t eat Pecan Pie (WHO doesn’t eat Pecan Pie?!?) which was followed by your Chocolate Pie recipe… I made your Chocolate Pie (complete with these chocolate shavings) as one of two Christmas dinner desserts (the other dessert being…. Pecan Pie). :o)
To those who can’t fit cookie sheets into their freezer, do what I did… spread the chocolate nice and thin on a plate! :o)
Carol on 12.28.2009
Aha…..the freezer is the secret. AND since the one I have that’s big enough to hold a cookie sheet is all the way down in the basement..that means I get more exercise walking the pan up and down the stairs…….works off calories…hence I can eat the chocolate…..
I love it when a plan comes together….if only………..
I’ll be giving this a try for sure!
Joan Callaway on 12.28.2009
Tricky! Lucky are you who have a freezer big enough to hold a cookie tray! Gotta try this though…
pds on 12.28.2009
I realize you probably don’t even read comments anymore, but I had to tell someone that this blog has brought me so much joy this holiday season. I am without my children (like I am every year at the holidays), and I often slip into a massive cold spell. This blog has left me laughing with delight. I’m a *really* picky blog reader, and I wait with great anticipation to read this one.
Thank you. Merry Christmas to you and your family.