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Chocolate curls

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These are great for all kinds of decoration and you can make lots of different sizes.

 

 

For 200g :

 

  • 200g cooking chocolate
  • 1 bain-marie
  • Sheets of cellophane 
    or ‘rhodoid’ paper 
    (a type of thick cellophane 
    used in patsisserie)
  • Cooking thermometer
  • 1 tray or baking sheet

 


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  • Grate the chocolate and melt in the bain-marie – do not allow the temperature to exceed 50°.
  • Cut the cellophane into strips of about 10X10cm.
  • To ‘temper’ the chocolate, leave it to cool to 27/28° then re-heat to 31/32°.  This operation is necessary to prevent the cocoa butter from separating out from the cocoa mass.
  • Using a spatula, spread stripes of chocolate onto the prepared cellophane.  At this stage you can choose between making them  thicker or thinner and wider or narrower;  in practice the thicker the band the more curls you get while the thinner the band the more broken bits.
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  • As soon as you have rolled out the chocolate, roll the cellophane to make tubes 1 to 2cm in diameter.  Leave to cool on the tray.
  • When the chocolate has hardened, unroll the cellophane.  Now you can make your curls or use the thickest as tubes provided you only rolled the cellophane once.

 

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Galettes des Rois, Gâteaux des Rois

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