Instructions
Melt the candy coating gently, stirring until completely smooth.
Pour the melted coating into a 4" square pan or container, spreading it evenly to create a solid block.
Place the pan in the freezer until the coating is fully set and firm.
Remove the chocolate block from the pan and allow it to sit at room temperature for a few minutes. This step is important—chocolate that is too cold will crack instead of curling.
Lightly rub the edge of the chocolate block with your fingers to slightly warm and soften the surface.
Hold the sharp knife at a slight angle and firmly scrape along the edge of the chocolate block. The chocolate will naturally curl as it shaves away.
Use a toothpick to gently lift and place the curls onto your finished desserts.
Helpful Tips
If the chocolate breaks instead of curling, let it warm slightly longer.
If it melts or smears, return it to the freezer briefly to firm up.
A block of real, properly tempered chocolate may also be used for a more delicate, elegant curl.
These mini curls add instant charm and elegance—perfect for finishing touches that look bakery-quality with minimal effort.
Note: A block of real chocolate may also be used for a more delicate, refined curl.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
