Creating Chocolate Curls For Wedding Cake Decorations

Chocolate curls are a great way to add a touch of elegance to any dessert. They are surprisingly easy to make at home and can be used to decorate a variety of treats, from cakes and cheesecakes to ice cream and cupcakes. In this guide, we will walk you through the simple process of creating beautiful and delicious chocolate curls that will impress your guests and take your desserts to the next level.

Melting the chocolate

Once you have your chocolate, you can melt it in the microwave or on the stove. If using the microwave, melt it at 50% power in 15- to 20-second intervals, stirring in between, until it is completely melted. Be careful not to overheat the chocolate, as it burns easily. Alternatively, you can create a double boiler by placing a heat-proof bowl over a saucepan of simmering water. Stir the chocolate occasionally to prevent burning.

After your chocolate is melted, pour it onto a clean baking sheet. You can line the sheet with wax paper if desired. Use an offset spatula to spread the chocolate into a thin, even layer. The ideal thickness is about 1/8 of an inch.

Now, place the baking sheet in the refrigerator to allow the chocolate to set. The ideal temperature for making chocolate curls is when the chocolate is firm yet pliable. This usually takes about 5 minutes in the freezer or 10-15 minutes in the refrigerator. If the chocolate becomes too cold and brittle, allow it to warm up to room temperature for a few minutes. If it's too soft, return it to the refrigerator for 30 seconds to a minute.

Once the chocolate is at the right temperature, you can start forming the curls. Hold a metal spatula or scraper horizontally and press it firmly against the pan at a 45-degree angle. Scrape the chocolate up as you push the scraper forward, and it should begin to curl over itself. If the chocolate is too cold, it will shred into small pieces instead of curling. If it's too soft, it will pull up limply from the pan. Don't worry if some of your curls break—this is normal. You can always remelt the chocolate and try again.

Choosing the right temperature

After melting the chocolate and spreading it onto a baking sheet, it needs to be chilled. Place the baking sheet in the refrigerator for about 10-15 minutes. You want the chocolate to firm up but not become rock solid. It should be pliable enough to curl without melting when handled.

If the chocolate is too soft after chilling, return it to the refrigerator for a short time, about 30 seconds to 1 minute. On the other hand, if it's too hard and won't curl, let it sit at room temperature for a minute or two to soften slightly.

The ideal temperature for making chocolate curls is when the chocolate is slightly warm. This can be achieved by holding the block of chocolate in your hands for a few minutes to warm it up slightly, especially if you're working in a cool environment. The warmth from your hands will help the chocolate curl more easily.

Additionally, if you're creating striped chocolate curls using a candy coating, avoid microwaving the block of chocolate as it may become too warm and won't curl properly. Instead, allow it to warm up at room temperature or in a warm place in your kitchen.

Using a vegetable peeler

How to Make Chocolate Curls Using a Vegetable Peeler

Chocolate curls are a great way to add a touch of elegance to your wedding cake. They are fun, easy to make, and can be made in advance. All you need is a large milk chocolate bar and a simple vegetable peeler.

Choosing the Right Chocolate

When choosing your chocolate, opt for a large milk chocolate bar. A larger bar will give you more surface area to work with, allowing you to create various sized curls from its edges. Milk chocolate is ideal because it has a higher fat content, making it softer and easier to work with. An 8-ounce bar will be enough to top a medium-large dessert, like a wedding cake.

Selecting the Right Vegetable Peeler

A simple straight-edge vegetable peeler will work best for creating chocolate curls. Choose one without a guard or extra accessories, as you want to ensure that the chocolate doesn't get caught or crushed in the guard. You don't need a swivel action or a curved peeler; just a basic straight-edge peeler with sharp blades will do.

Preparing the Chocolate

Before you start curling, ensure your chocolate bar is at room temperature. If it has been stored in the fridge, you can gently warm it in the microwave for about 10 seconds. The chocolate should be slightly soft, allowing you to dig into it and create defined curls.

Creating the Chocolate Curls

Now, it's time to make those curls! Hold the chocolate bar at an angle in one hand and the vegetable peeler in the other. Gently peel strips off the bar, rotating it as the chocolate warms in your hands. Try to get a good grip on the chocolate by digging into it a little with the peeler.

For narrower curls, use the vegetable peeler to shave the edge of the chocolate bar. For wider curls, shave the side of the bar. If you want longer curls, run the peeler along the long side of the bar, and for smaller curls, shave along the short side.

Storing Your Chocolate Curls

Chocolate curls are delicate and can break or melt easily. Once you have created enough curls, place them in the refrigerator to keep them firm. When you're ready to use them, gently scatter the chocolate curls on top of your wedding cake.

You can also store the chocolate curls in an airtight container in the freezer for up to three months. Just be sure to stack them gently and not overfill the container to avoid breakage.

Adding stripes or other colours

Preparing the Chocolate

Start by melting your white candy coating or white chocolate. You can do this in the microwave in small increments, stirring in between, until it's almost completely melted. Then, stir until smooth. Divide the melted coating into separate bowls, keeping in mind that you might repeat a colour. Add your chosen gel food colouring to each bowl and stir until you achieve the desired colour.

Creating the Striped Effect

Line a small loaf pan with aluminium foil. Begin adding your melted coating one layer at a time, chilling the pan in the freezer for about 5 minutes between each layer to prevent the colours from mixing. Repeat this process until you've added all your desired colours.

Making the Chocolate Curls

Once all your layers are chilled and set, remove the block of chocolate from the loaf pan and peel away the foil. Allow it to come to room temperature by holding it for a few minutes or resting it in a warm place in your kitchen. Avoid using the microwave, as it may cause the chocolate to become too warm and difficult to curl.

To create the curls, use a vegetable peeler or a sharp knife to glide along one side of the chocolate block. You can also use a metal spatula or scraper held horizontally and pressed firmly against the block at a 45-degree angle, scraping the chocolate up as you push forward. Rotate the block often, as the heat from your hands may slightly warm one side.

Final Touches

It's normal for some of your curls to break. If all of them are breaking, try warming that side of the chocolate block slightly by holding it for a few minutes. You can chill the curls before adding them to your wedding cake to make them less fragile. Using a toothpick to pick them up is also recommended.

With these steps, you can create beautiful striped or coloured chocolate curls to adorn your wedding cake!

Storing the curls

Once you've created your chocolate curls, you'll want to store them properly to ensure they stay fresh and intact until you're ready to use them. Here are some detailed instructions on how to store your chocolate curls:

• Let the curls set: Before storing, it's important to let your chocolate curls set completely. Place the pan with the curls back in the refrigerator or freezer for a few minutes to let them firm up. This will help prevent them from melting or breaking during storage.
• Gently remove the curls: Use a spatula or toothpick to carefully remove the chocolate curls from the pan. Chocolate curls are delicate, so handle them with care to avoid any breakage.
• Store in an airtight container: Place the chocolate curls in an airtight container or bag. This will help keep them fresh and prevent them from drying out or absorbing any odours from the refrigerator.
• Refrigerate or freeze: Chocolate curls can be stored in the refrigerator for several days until you're ready to use them. If you're not using them right away, you can also freeze them in an airtight container. Place wax paper between layers of curls if needed.
• Handle with care when decorating: When you're ready to decorate your cake, use a rubber spatula or skewer to carefully remove the curls from the container. Gently place them on your cake to avoid any breakage.
• Consider the temperature: If you're storing the curls at room temperature, choose a cool, dry place and keep them away from direct sunlight or heat sources. Room temperature storage is best for short-term storage, as chocolate can absorb odours from the refrigerator.

By following these steps, you can ensure that your chocolate curls stay in perfect condition until it's time to decorate your wedding cake.

Frequently asked questions