I am having a hard time figuring out how to make those big chocolate curls- I tried it with candy melts and scraping it off of a cookie sheet and it didn't turn out so well- Is there any way to do it that is easier? What kind of chocolate is best to use for that? I am so confused! Help me please!!!

Hi, is this what you are looking for,

http://s150.photobucket.com/albums/s85/scuba_steve_bucket/?action=view¤t=c4098388.flv

http://s150.photobucket.com/albums/s85/scuba_steve_bucket/?action=view¤t=73f1f651.flv

HTH.

Well, I tried that and it didn't work so well, what kind of chocolate should I use? I am wondering if it was the chocolate that I used, they were candy melts. Also, is there another method that might be easier? Any help would be greatly appreciated! Thanks for the response!

I used the cookie sheet method and it worked for me. I had originally cooled my chocolate in the fridge and had to let it come back to room temp in order for the curls to happen. I just used chocolate chips, Giradelli, I think.

I think you need to use chocolate couvertures. I found this one on google.

http://candy.about.com/od/workingwithchocolate/tp/Chocolate-Curls.htm

Not sure if you want large curls or small ones but there is an easy way to do it without having to melt anything.

Take any type of bakers chocolate or your favorite chocolate bar...make sure it is not soft (firm it up by placing in fridge for a few minutes) and just take any vegetable peeler and use it on the chocolate (small curls)

If your looking for larger curls I would use a large kitchen knife and drag it across the top of your chocolate on an angle, kind of like shaving the chocolate.

The length of the curl you get will depend on the length and width of the chocolate you are using.

Hope this helps

Okay, I am going to try it today, cross your fingers! Thanks so much for the response, hopefully one of these works- Oh, and I do need the big curls, thanks again!

Just remember Jennwolfe, when using the kitchen knife for the chocolate curl to push it away from you not towards you...this way no accidents! Good Luck!

Yeah, that would be something I would do- does the chocolate need to be just room temperature? I know you said firm, but wondered how firm- Thanks again, I love this site!

The chocolate needs to be soft enough that you can shave along the top with a knife, but does not have to be rock hard. Room temp should be ok but again that would depend on your location humidity etc...

Cant wait to see the finished thing, dont forget to post pic's!

It worked out great! I did have to heat up the chocolate a tad, but it was great- Thank you! No pics for a bit, my camera is on the fritz, I am lost without it! I cannot thank you enough for your help and encouragement. I am pretty new to the cake business, and it is amazing that you ladies are so wonderful and helpful!

Thanks again!

so glad it worked out and hope you can get a pic of it up soon!