Ingredients
Units
Scale
- 4oz Good Quality Chocolate, finely chopped
- 2 Teaspoons Butter or Coconut Oil
Instructions
- In a heat-proof bowl add the chopped chocolate and butter. You can either microwave it on 50% power in 15-second increments, mixing in between, when you think it has one more increment it is actually probably done and you just need to mix it for a minute or two and let the residual heat completely melt it. Chocolate burns easily so don't overheat it! OR make a bain-marie- place a pot filled with a little water over low-medium heat with a larger heatproof bowl on top (the bowl should not be touching the water). Add chocolate and butter, stirring occasionally. You are letting the steam from the water melt the chocolate slowly to prevent burning.
- Once completely melted pour the chocolate on the back of a clean metal baking sheet. Use an angled spatula to spread the chocolate into a thin layer, but not paper-thin. Place the pan in the fridge for 10 minutes or so. Then take the pan out and use the back of a metal spatula to gently push the chocolate and roll it into a curl. If the chocolate is too soft it will smudge together if it is too cold it won't roll into a chocolate curl it will shave off. So it's best to just test a piece or two, depending on how cold/ and how full your fridge is your chocolate may take longer or shorter to firm up properly.
- Place chocolate curls in a wax-lined container and stick in the fridge or freezer immediately to prevent the curls from sticking together and melting down.
- Store in the fridge for up to one week.
Notes
- You can definitely store these in the freezer or refrigerator a few days before using. I place them in a wax lined sealed container to keep fresh.
- Prep Time: 5
- Cook Time: 5
- Category: Dessert
- Method: Cook
- Cuisine: American
