How to Make Chocolate Curls How To Temper Chocolate at Home Without a Thermometer 

Learn how to make chocolate curls and temper chocolate without a thermometer . These beautiful chocolate curls will take your gluten free desserts to a whole new level of WOW!
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Chocolate curls are fun to make once you get the hang of it. They are beautiful, delicious, and will take your gluten free desserts to a whole new level of WOW. Use as a topping for your gluten free desserts such as cakes, pies, ice cream, cupcakes and tiramisu. Thanks for watching!
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HOW TO MAKE CHOCOLATE CURLS:
INGREDIENTS:
6 oz. good quality semi-sweet or dark chocolate
1 tsp. vegetable shortening
TOOLS:
Off-set spatula
Curl-making tool
Double-boiler
Marble slab or clean cookie sheet
Tray lined with wax paper to store finished curls
GETTING READY:
1. Finely chop the chocolate and divide ¾ into one small bowl, and ¼ into another (set this one aside).
2. Set up your double-boiler with a few inches of water, and bring just to a steam.
DIRECTIONS:
1. Add the ¾ bowl of chocolate and the shortening to the double-boiler.
2. Stir until chocolate is 75% melted only. Don’t melt the chocolate all the way.
3. Remove bowl from heat immediately when 75% has been melted, and wipe condensation from bottom of bowl. Be very careful to not let water get into your chocolate…it will ruin it!
4. Bring chocolate bowl to your counter-top and add in the seed chocolate (the 25% that was set aside earlier).
5. Stir vigorously until chocolate is perfectly smooth. This will take a few minutes as the chocolate pieces melt down.
6. Pour chocolate onto your work surface (marble slab, the back of a clean cookie sheet, or a clean granite counter-top).
7. Using your off-set spatula, spread the chocolate by sweeping it back and forth to cover the surface. By doing this you are cooling down the chocolate and thinning it out.
8. Excess chocolate can be swiped off and put back into your bowl.
9. In a few minutes, you will see your chocolate start to become less shiny, and you will notice that it’s slightly harder to pull your spatula across. This means that it’s starting to set up. Once you see that the chocolate is mostly matte, that’s the time to stop touching it. Just let it rest for a few minutes.
10. When the chocolate appears to be set, gently press your finger onto a corner as a test. It should only leave a slight fingerprint, but the chocolate should be mostly solid. If it has not set, wait a few minutes more.
11. Try a small test curl in a corner: With your curling tool at a 45 degree angle, gently push forward. If the chocolate mushes up, wait a few more minutes. If you get a curl, you’re ready to start!
12. Using the full width of the curling tool, make your chocolate curls quickly. (As the chocolate sets more, it will become a little more difficult to make them.)
13. Move each chocolate curl over to your waxed paper lined tray.
14. Store covered, in a single layer, at room temperature.
Tip: Try to get chocolate with a high percentage of cacao. In my recipe I used a bar with 56%.
MUSIC CREDITS:
Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: audionautix.com/
"Carpe Diem" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...