Milk-Chocolate Curls

1 pavlova

Make these for our Chocolate Pavlova.


  • 4 ounces milk chocolate, coarsely chopped


  1. Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally.

  2. Spread evenly onto an upside-down rimmed baking sheet. Refrigerate until set, about 15 minutes.

  3. Using a sturdy metal spatula, scrape chocolate at a 45-degree angle, scraping away from you, to form curls. (If chocolate is brittle, let stand at room temperature 1 to 2 minutes; if too soft, refrigerate.)

Cook's Notes

Curls will keep, covered and refrigerated, for up to 2 weeks.

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