Page 601 - YC Cooking School

3. Allow these folds to set even further before breaking them up into smaller flakes.

For the LINDT white chocolate mini curls

1. Spoon some tempered LINDT white chocolate onto a stone surface and then, with an
offset palette knife, spread it evenly and smoothly in a horizontal strip to about 2mm
thickness.
2. While the chocolate is still wet, pull a decor comb through it horizontally so that lines
form in the chocolate.
3. Allow it to set completely, then with a chocolatier’s scraper or a cook’s knife, cut

vertical lines at a 45 degree angle across the horizontal chocolate lines. This will
produce small chocolate curls.

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