Ahhh, chocolate curls…so beautiful and yet so likely to make you want to scream in frustration…at least until you’ve learned the RIGHT way to make them. SUBSCRIBE: / @glutenfreehabit
** UPDATE ** UPDATE ** GET THIS RECIPE AT MY NEW WEBSITE: www.GlutenFreeHabit.com Thank You!
Do your chocolate curls crumble? Turn into mush? Fail to set? I’ve been there! But after much practice and learning, I can spare you any further agony and give you tips to making perfect chocolate curls. Your friends and family will be amazed by your endless talents!
*** PASTEL COLORED WHITE CHOCOLATE CURLS RECIPE ***
**Note: The microwave times will be different for each person depending on the microwave, so watch the chocolate as you go. When in doubt, do shorter increments of time**
INGREDIENTS:
2 Tbsp. vegetable shortening
2 cups white chocolate chips
Gluten free food coloring (NOT water-based. Powdered or oil-based works well)
GETTING READY:
1. Set out 2 clean baking sheets (11x16), off-set spatula, microwaveable bowl or cup, and a pastry scraper or flexible sharp-edged spatula for making curls.
2. Make space in your fridge for the baking sheets
3. Prepare a plate or baking pan with waxed paper for completed curls
DIRECTIONS:
1. Separate out about ¼ of the chips and set aside for later
2. In a microwaveable cup or bowl, add shortening to the remaining chips.
*The goal for the chocolate chips is to melt them only about 75%-80% of the way at 50% power. Then, quickly cool down the chocolate with the remaining chips to bring them back to a tempered state. ***Do not melt entirely in microwave at full power.* Yes, it’s easier and quicker, but you won’t get the end result that you want. Been there…done that.
3. Microwave the chips/shortening mixture for 45 seconds at 50% power. Stir.
**Chips will probably not be ready yet but it’s important to go slowly. Patience is key here and every microwave heats differently.
4. Microwave again for 30 seconds at 50% power. Stir. Observe how much of the chocolate is melted. Remember, you want to have remaining chunks of chips that have not melted yet. Resist the temptation to melt them all the way.
5. At this point, depending on your microwave, you may be done, or you may need to put your chips in for another 30 seconds at 50% power, or you may need to start going at 10-15 second intervals at 50% power. Stir.
6. If needed, continue these steps at 10-15 second intervals until chocolate is melty with chunks of chips remaining.
7. Once chocolate is about 75%-80% melted with chunks of chips remaining, add in remaining chips and stir. Allow new chips to melt as you stir. These chips act to cool the chocolate, bringing it back to a tempered state. You may need to let the chocolate sit for a minute to allow the new chips to soften. Stir until smooth, with no chunks remaining.
8. Add in desired amount of food coloring and stir thoroughly
9. Place baking sheets in fridge for about one minute. Warning: if you leave your trays in the refrigerator much longer, this will cause your chocolate to set up too quickly, and your curls will crumble.
10. Place your sheets upside down on the counter and pour 1/2 the melted chocolate onto each of them. Spread with off-set spatula back and forth, covering the entire surfaces.
11. As you spread, your chocolate will begin to set. You will notice this as the chocolate will start to lose its shine.
12. Test chocolate by lightly pressing a finger to it. It should leave a light fingerprint, but not an indentation.
13. Test a corner of the chocolate with your scraping tool: Hold pan, angle tool at about 45 degrees, and push away from you. If chocolate mushes up without curling, wait a few more minutes for it to set more. Test again. Repeat until the chocolate curls. (If chocolate crumbles, the chocolate has set too much and must be re-softened.)
14. Gently move curls to waxed paper with your scraping tool and put in fridge. They will set nicely and be able to be handled to decorate your dessert.
Tip: I make my chocolate curls a day in advance of making my dessert. I put them in an airtight/shallow/wide/rigid storage container to protect from moisture (and from being crushed by my kids going in and out of the fridge!)
* Real World Example :)
I just finished 2 trays of curls and it took just over 11 minutes for them to set enough to curl (it's a very warm day though). This time included me putting them into the fridge for 1 minute exactly to help them finish firming up enough.
The temperature in your kitchen will affect this time.
MUSIC CREDITS:
Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: audionautix.com/
Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: www.twinmusicom.org/
2 июн 2017
