Chocolate Curls

8 ounces

Use these to garnish any dessert, such as our Milk-Chocolate Pudding Cupcakes, Tiramisu Ice Cream Cake, or Mint Parfait.


  • 8 ounces semisweet or bittersweet chocolate, coarsely chopped

  • 1 teaspoon vegetable shortening


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

  2. Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle.

  3. Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.

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