Introduction

Chocolate curls add an elegant touch to desserts and are surprisingly easy to make at home. With just good quality chocolate and a few simple tools, you can create beautiful garnishes that impress every time.

The image shows many pieces of dark chocolate curls spread out on a white marbled surface. Each chocolate curl has a smooth, shiny texture with some edges torn or slightly rough. The curls vary in size and shape, some look like rolled strips while others are folded or flat flakes. The rich dark brown color of the chocolate contrasts with the light marbled background, making the curls stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Ghirardelli Baking Chips or a bar of Baker’s Chocolate, chopped

Instructions

Step 1: Melt the chocolate using a double boiler method by placing a heat-proof bowl over a saucepan with 2 inches of simmering water, stirring until smooth. Alternatively, melt the chocolate in the microwave at 50% power, stirring every 30 seconds until fully melted.
Step 2: Pour the melted chocolate onto the back of a baking sheet and use an offset spatula to spread it into a thin, even layer.
Step 3: Chill the baking sheet in the fridge for about 5 minutes or in the freezer for 2-3 minutes, until the chocolate is slightly set but still pliable. Let it rest on the counter for a minute or two before shaping the curls.
Step 4: Hold a metal spatula or scraper at a 45-degree angle and firmly press it against the chocolate on the baking sheet. Push the spatula forward to scrape and curl the chocolate as it lifts off the sheet.
Step 5: If the chocolate breaks into small pieces, it’s too cold—allow it to warm at room temperature a bit longer. If the chocolate is too soft and won’t curl, return it to the fridge for 30 seconds to 1 minute to firm up.
Step 6: Transfer the chocolate curls to a plate and refrigerate for another minute if needed to set. Store them in an airtight container or bag in the refrigerator until ready to use.

Tips & Variations

Use a metal spatula for sharper, cleaner curls; plastic tools tend to stick and break the chocolate.
For flavored curls, try melting white chocolate and adding extracts like peppermint or orange zest.
If you don’t have a baking sheet, a smooth glass cutting board can work as an alternative surface.

Storage

Keep chocolate curls in an airtight container in the refrigerator for up to several days. Let them come to room temperature slightly before serving to avoid condensation. Avoid freezing as it can cause blooming or texture changes.

How to Serve

A slice of three-layer pie is shown on a white plate resting on a white marbled textured surface. The bottom layer is a dark, crumbly crust, almost black in color. Above that is a thick, smooth layer of rich brown chocolate filling. On top is a fluffy and airy white cream layer, crowned with several curled dark chocolate shavings scattered evenly. A silver fork is placed behind the pie slice on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of chocolate for curls?

Yes, but it’s best to use good quality baking chocolate or chocolate chips with a higher cocoa butter content for smooth melting and better curling results.

What if my chocolate curls break when I try to scrape them?

This usually means the chocolate is too cold and brittle. Allow it to warm up slightly at room temperature and try scraping again. Adjust chilling time next time to find the perfect consistency.