For big, thick decorative curls, you need to melt your chocolate completely, spread it evenly on the back of a sheet pan with an icing spatula, then gently scrape it up into ribbons when it’s partially set. I usually harden the chocolate in the fridge once it’s spread, then let it sit at room temperature for five minutes or so to soften a little. Once it has loosened up a bit, I score a thin 1/2″ strip down the length of the chocolate mass, then scrape the strip toward me into a curl like so:
Yes, you need a sharp knife to do this, but at least this technique doesn’t require you to point it at your belly. It takes a little practice to really get this down, but after a couple ounces of broken curls (which you can just re-melt…or eat) you’ll be a pro. Make sure to hustle the finished curls into the fridge quickly so they keep their nice curvy shapes. Where’s the ice cream?
Ah yes, there it is. And is it just me, or does a scoop of homemade banana ice cream seem naked if it isn’t sitting on a warm brownie?
Oh yeah…that’s the stuff.