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Making Chocolate Curls

Making Chocolate curls was a challange for me at first. But through a lot of mistakes and determination it became second nature.

Through much trial and error the first tip I have for you is to make sure that the chocolate is at room temperature. This makes the chocolate workable. You can also use your hands to warm the chocolate. while holdgin the chocolate in one hand pull a vegetable peeler across the chocolate and let the curls fall onto a chilled plate. This steps takes some practice to get relatively large curls.

Piping Cream
Place the deacorative tip of you choice on your pastry bag.
Make sure that your whipping cream is stiff. Take your pastry pag and set in a measuring cup and fold the top of the bag down over the meauring cup like a cuff.

Use a spatula to place the whipped cream into the pastry bag and fold lift the colded top off the meauring cup and twist the top of the bag right above the filling. Squeeze the bag to remove excess air. Be careful this is the part that you can really make a mess of things if you are not careful.

The next step is where you actually apply the piping. Place one hand tightly areound the twisted top of the pastry bag, and use your other hand to hold the underside of the bag close to the tip. This helps you guide the bag as you make your designs. Squeese with a continuous even pressure and make your desired design. Remember to keep your hand under the bag and use as a guide.

Follow these few steps and you will be on your way to decorating cakes cookies and more.