To make chocolate curls for garnishing desserts, pull a swivel-bladed vegetable peeler or thin, sharp knife across a block of milk chocolate, using long, thin strokes. The curls will be easier to make if the chocolate is slightly warm, so you can let it stand in a warm place for about 15 minutes before cutting if you like.
Semisweet chocolate will make smaller curls. Use a toothpick to lift the curls from the chocolate and to place them on a frosted cake, pie or dessert. Make chocolate shavings the same way by using shorter strokes.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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