How to Make Twisted Chocolate

Twisted chocolate shavings beautifully decorate desserts, adding an eye-catching touch. You can use just a few to enhance the presentation, or mix different colors and sizes to make the dessert stand out even more.

Melt the chocolate. Pour about 1 cup of water into a double boiler or a long saucepan. Melt 1 cup of chocolate chips or a large chocolate bar over low heat in the double boiler, or place the chocolate in a heatproof bowl set just above the saucepan.

Stir continuously until the chocolate starts to melt. Be careful not to heat the chocolate too high, and make sure no water gets into the mixture, as this can ruin it.

Turn off the heat before the chocolate is fully melted. Stir well. The chocolate should be smooth. Allow it to cool gradually.

Place a sheet of wax paper on a baking tray. Pour the cooled chocolate mixture onto the wax paper, being careful not to pour too quickly. Spread the chocolate thinly with a spatula or the back of a spoon.

Allow the chocolate to set until it hardens. This should take around 20 minutes. To speed up the process, place the chocolate tray in the refrigerator or freezer.

Place the blade of a long knife at the edge of the chocolate tray. Scrape the knife toward you to form chocolate curls with the blade. Alternatively, use a spatula or whisk to push the chocolate forward and create twists.

Create curls in different ways to vary the size. Scrape the entire tray with a long, firm motion to make large curls, or scrape shorter sections for smaller curls. Vary the angles while scraping to produce curls with diverse shapes.

Gently lift the curls using a fork, skewer, or toothpick. Place them on a plate or dessert items to use as decoration.

Select a high-quality chocolate bar with a cocoa content of 50-70%. Refrigerate the chocolate for a few hours before shaving. If you attempt to shave it at room temperature, the chocolate will break into thick, rough chunks instead of delicate, beautiful curls.

• Chocolate bars wrapped in paper are widely available at many grocery and candy stores. Regular chocolate bars don't have the firmness needed for shaving.

Understand the shaving technique. Hold the chocolate bar with one hand – wrap a paper towel around it to prevent the chocolate from melting onto your hands. Shave slowly and carefully along the length of the bar to create curls.

• Applying more pressure with the peeler will result in larger, rougher curls, while lighter pressure will produce smaller, more delicate curls.

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Tạo xoắn. Dùng một cái môi, thìa lớn hoặc cốc để múc sô cô la tan chảy, hoặc đổ sô cô la vào túi bắt bông kem để đạt được độ chuẩn xác cao hơn. Đổ một lượng nhỏ sô cô la lên trên cây cán bột. Tiếp tục đổ sô cô la dọc cây cán theo đường zic-zắc.

Để sô cô la trên cây cán bột đến khi sô cô la gần cứng lại.

Làm đông. Nhẹ nhàng gỡ sô cô la khỏi cây cán bột. Đặt sô cô la lên 1 cái dĩa phủ giấy nến và cho dĩa vào trong tủ lạnh hoặc tủ làm đông đến khi sô cô la đông lại. Sử dụng ngay lập tức hoặc bảo quản trong túi có khóa bấm trong tủ đông đến khi cần dùng.

• Store unused chocolate curls in containers to prevent breakage. These curls can be used as decorations for muffins, granola, yogurt, or fruits.
• Use a variety of chocolates such as milk, dark, and white to create multi-colored curls. Opt for high-quality chocolate for delicious results.
• Always keep chocolate curls chilled to prevent melting. Use a chilled container or store them in the fridge until ready to use.
• Repurpose leftover chocolate from parchment paper. Scrape it off and store it in a sealed container to melt again or chop it into pieces to sprinkle on desserts.
• Instead of a knife, you can use an ice cream scoop to create curls.
• Add orange zest for a fruity, tangy flavor.

• Double boiler or heatproof bowl and long-handled pot
• Long knife, whisk, or dough scraper (using parchment paper for the process)
• Spoon
• Parchment paper
• Baking tray
• Fork, skewer, or toothpicks
• Rolling pin (if using the rolling pin method)
• Clear tape or rubber bands (if using the rolling pin method)
• Spatula, cup, or piping bag (if using the rolling pin method)
• Grater (if using the grater method)