CHOCOLATE CURLS

 RECIPE BY

KIRSTEN TIBBALLS

Add the final touch to desserts with these tapered chocolate curl
garnishes. 
INTERMEDIATE

COUVERTURE CHOCOLATE

Varies on quantity

N/A

CHOCOLATE STRAWS

INGREDIENTS METHOD

QS Callebaut 811NV Dark Couverture 53.8%. To create your tapered straws, temper your preferred couverture
( see our online video for instructions).
EQUIPMENT
Place the tempered couverture onto a stone surface and spread
it with a palette knife. Work it backwards and forwards until the
palette knife
couverture starts to resist.
metal scraper
With a metal scraper working away from yourself, place the
scraper on the surface of the couverture and with firm pressure
scraping on a diagonal. Scrape the chocolate to form tapered
straw.

 NOTE
You may need to practice scraping these a few times before you
get the correct angle to make the straws curl correctly.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

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