Food & Cooking Recipes Dessert & Treats Recipes Chocolate Glaze and Curls By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 cake Smooth chocolate gets scraped in to beautiful curls and melted down to a spreadable consistency in this recipe perfect for decorating our Banana Cake with Cream Cheese Frosting. Ingredients 13 ounces semisweet chocolate, finely chopped Directions Place chocolate in double boiler set over, but not touching, simmering water. Stir with rubber spatula until melted, about 3 minutes. Pour 1/4 cup melted chocolate into a clean 11-by-17-inch flat baking sheet. Repeat with second sheet. Use an offset spatula to spread chocolate as evenly as possible on each sheet. Transfer the baking sheets to the refrigerator to chill, about 20 minutes. Transfer baking sheets to a flat surface. Use a bench scraper to firmly scrape along bottom of sheet in direction away from your body. Hold bench scraper at a slight angle to sheet; push to form curls. If chocolate is too cold, it will splinter. Let sheet sit 2 to 4 minutes at room temperature. Scraps of chocolate may be melted and used again. Refrigerate best curls for cake. Use remaining 3/4 cup melted chocolate to spread on three banana-cake layers. Print