Chocolate Curls

Delicate chocolate curls to garnish desserts, or to decorate cakes. Method found in an old issue of Good Housekeeping magazine. This recipe should provide enough curls to entirely cover a 2-layer cake. Adjust as necessary for desired amount of curls. ***NOTE***After submitting this recipe, I was informed that single ingredient recipes are not approved for this site. Therefore, the toothpick was added to the ingredient list. This toothpick is only used as a tool to lift the curls, as the heat of your hands will melt the delicate chocolate. The curls will not stand up to being punctured by the toothpick. They are adhered to the cake using the fresh frosting as glue.

• Ready In: 2 hrs
• Yields: 1 cake

Ingredients

• 25  ounces  semi-sweet chocolate baking squares
•  toothpick

Directions

1. In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
2. Pour melted chocolate into a 15 1/2" by 10 1/2" jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
3. With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
4. Refrigerate until firm, but not brittle, about 10 minutes.
5. Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
6. Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
7. With toothpick, transfer curls to another jelly-roll pan; refrigerate.
8. Repeat 4 more times to make 5 batches of curls in all.
9. To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)