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SIZE: 10” round

Chocolate curls are an easy way to bring a spark of elegance to any cake. These can be made and placed on any celebration cake or used on individual desserts.

1. Cover or ice a 10” cake in chocolate fondant or butter cream.

2.  Melt white and dark chocolate and let stand. Choose the design you wish to use for the transfer.

3. Spread a thin layer of melted chocolate on desired transfer sheet. Let set until soft but not firm. Take an X-Acto knife and score a pinwheel pattern into the set chocolate working your way from the center out. Roll the entire sheet into a loose ice cream cone shape and place in a cup to hold the cone shape. Allow the chocolate to set.

4. The curls will release by gently unrolling. Apply chocolate curls as desired on cake or dessert.

Decorating idea by Chef Mary. A. Moy-Hochstetler