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Two Chocolate Questions

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middydd Mar 16, 2007 09:22 PM

Does anybody have a foolproof, easy method to make chocolate curls?

If you make chocolate decorations, eg. bands or curls and they lose their shine because of refrigeration, is there any way to bring back the nice, glossy, high-shine appearance?

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  1. othervoice RE: middydd Mar 17, 2007 08:04 AM

    As far as the gloss I'm stuck, but to curl I just freeze the chocolate for 30 minutes or so and the use my vegetable peeler, makes great curls every time.

    1 Reply
    1. re: othervoice
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      middydd RE: othervoice Mar 17, 2007 10:31 AM

      Thanks for your reply. I've been heating the chocolate in the microwave and not getting nice curls. I'll try going the other way and use your freezing tip.

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      ben61820 RE: middydd Mar 17, 2007 08:12 AM

      heres how we always got the shine back on ganache-covered things at the restaurant: right before or at plating time we would just run a torch (literally one of those big, propane-fueled torches youve prob seen on some tv show or they prob sell at home depot) across the surface . now, yes, it gets a little difficult to handle because you are literally melting a littlebit of that surface layer and so youll leave fingerprints,etc in it. but, there is a comfy midpoint achieved by torching like i said and just waiting for a couple seconds so itll firm up a wee bit but retain that nice shine. you prob donthave the torch, right? just wanted to let you know how the 'professionals' do it.

      1 Reply
      1. re: ben61820
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        middydd RE: ben61820 Mar 17, 2007 10:34 AM

        Thanks for the tip. I'd tried using a light bulb held close to the chocolate but it was tedious moving it around and had little effect. Hadn't thought of the torch for this but will try it, we use it often for creme brulee and browning meringues.

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        foodwich RE: middydd Mar 17, 2007 11:04 AM

        ever tried a hair dryer ? less heat than a torch but similar principle.

        4 Replies
        1. re: foodwich
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          middydd RE: foodwich Mar 17, 2007 11:29 AM

          Good idea!! I should buy a cheap one for food purposes.

          1. re: foodwich
            chowser RE: foodwich Mar 17, 2007 12:12 PM

            I'm picturing chocolate curls blown all over the place. Any way to keep them still?

            I don't know about the chocolate curls but if you temper the chocolate before you make the curls, it should be glossy.

            1. re: chowser
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              ben61820 RE: chowser Mar 17, 2007 07:50 PM

              just guessing but im thinking that not many hounds can temper chocolate.

              1. re: ben61820
                marthadumptruck RE: ben61820 Mar 17, 2007 08:40 PM

                Really?

          2. l
            Linda513 RE: middydd Mar 17, 2007 12:46 PM

            Hair dryer may have too much air. Try a heat gun, you can get one at Home Depot.

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