Page 268 - Chocolate Cake Doctor

250 C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E

How to Make Chocolate Curls

o make curls, you’ll need to begin with side (no ridges or brand name in it) of the
Tan 8-ounce block of semisweet or chocolate block in one motion from top
white chocolate purchased from a to bottom, so you create curls. They will
specialty shop or your local bakery. (Most vary in size, but that doesn’t matter. Use
supermarkets don’t stock these large several handfuls of these curls on top of
blocks, and you need this size to create your frosted cake, then make some more
ribbon-like curls.) Place the chocolate curls to freeze in a zipper-lock bag for up
block on a plate in a warm spot—by a to 1 month. The remaining chocolate
sunny window, at the back of a gas stove, block can be wrapped tightly and chilled,
on top of the refrigerator—for about an then kept in a cool place to use on future
hour, just to lightly soften it. Then drag a desserts.
sharp vegetable peeler down the smooth

you. Cut the round cake layer in half, and 7. Scatter the chocolate curls on top of
place the halves on adjoining sides of the the cake, and the cherries or rose petals
square, to form a heart shape. Spread the around it. Slice and serve.
frosting over the top and sides of the cake
Store this cake, covered in waxed
with clean, smooth strokes.
paper, in the refrigerator for up to 1 week.