Instructions
Line your work surface with parchment paper and set aside.
Using a large spatula, spread melted candy coating evenly over a smooth baking pan.
Spread the coating as thin as possible while ensuring the pan does not show through.
Allow the coating to just-set.The surface should be firm but still pliable—not fully hard.
Brace the baking pan securely against your body or countertop to prevent slipping.
Starting in the left-hand corner, hold the metal scraper at about a 20° angle, with the blade facing away from you.
Keep the blade parallel to the bottom edge of the pan, and apply steady, even pressure.
Push the scraper forward while slightly angling it to encourage the chocolate to roll into a curl.
Gently lift the curl and place it on parchment paper to finish setting. Repeat until the pan is cleared.
Helpful Tips
If the coating is too soft, curls will collapse—let it set a bit longer.
If the coating is too hard, it will flake—warm the pan slightly.
Warmer room temperatures produce looser curls; cooler rooms create tighter curls.
Handle curls minimally; body heat can soften them quickly.
Chocolate curls are an easy way to elevate desserts with minimal tools and maximum impact.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
