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Do Chocolate Shavings Like These......

post #1 of 27
Thread Starter 
How do I make shavings that come out pretty like these? What type of chocolate do I use? What type of shaving tools? Help!


TIA!
LL
post #2 of 27
I would use a good quality chocolate such as Gibraltor. I have made ruffles and curls with tempered chocolate, but they can be made with untempered as well. I add about 1 Tablespoon of vegetable oil to 1 lb. melted chcolate. You can use melted cocoa butter but it is expensive and not always available locally. I warm a cookie sheet pan in the oven at about 200 degrees. You only want it warm enough that you can touch it without burning yourself. Turn the pan upside down and spread melted chocolate on the bottom, you want it smooth and not terribly thick, like about 1/8" thick. Refrigerate till the chocolate chills enough that you can touch it without leaving a fingermark, but it still has a little give to it. If it is too cold the ruffles or curls will shatter and splinter, if too warm they will just puddle up. It takes testing a few times to get it right. You may have to rewarm in the oven if it gets too cold. I use a bench scraper with the edge just under the chocolate, push away from yourself and the chocolate should curl. Cut off the curls with the scraper blade when they are the size you want. lay them on a waxed paper or parchment paper lined pan and refrigerate as you go. Continue till you have enough to do your dessert or cake top.
SHIRLEY
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SHIRLEY
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post #3 of 27
Well said, ShirleyW. I'm keeping this post in my archives, as I often get asked the very same question.

Theresa icon_smile.gif
post #4 of 27
I was wondering the same thing! Great info!
post #5 of 27
Shirleyw, would you know if these are made that way and if so what would you use? Or are they moulded chocolate? Thought you might know. Thanks
LL
LL
post #6 of 27
I am putting this in the archive too. I know I will need it one of these times. I have tried it in the past and not been very successful. So glad to have this thanks!!! thumbs_up.gif
Give them cake, the way they wanted. Taste and design are always key.
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Give them cake, the way they wanted. Taste and design are always key.
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post #7 of 27
The first ones just look like random scrapes of chocolate that have been folded over while still pliable. The side chocolate panels are melted chocolate spread out on a cookie sheet or acetate paper, chilled till just set and then cut into strips or rectangles that are measured to the height of your cake and cut with a bench scraper, chilled till firm and then attached to an iced cake with a dab of melted chocolate. On the bottom curls, white and dark. If you slide the bench scraper just barely under the chocolate and just let it curl slightly, push straight away from yourself to begin the curl and then push at an angle to the left or right rather than straight it will curl like this.

For the chocolate ruffles I did on this cake, I froze a gumpaste cel board in the freezer, took it out and spread it with tempered chocolate, it sets up almost immediately so you have to work fast. But you slide a scraper under the length of the chocolate and you can lift it right off the board, accordian pleat it from the narrow sides with both hands, fold in half and pinch the bottom to make a fan shape, Then open up the top ruffles a bit. The sides of this cake are a chocolate wrap.
http://www.cakecentral.com/modules.php?name=coppermine&file=displayimage&pos=-81868
SHIRLEY
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SHIRLEY
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post #8 of 27
What's the link to the webpage for chocolate curls2?

Theresa icon_smile.gif
post #9 of 27
Can you use the candy coating chocolate to make the curls? You know, the little buttons you melt, like Merkins?
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #10 of 27
Yes, you can. In fact, Merckens is about the only one of those type of melts that I would use. I stay away from the other brands, mostly because of taste. I find other brands to be bitter by comparison. And since we all know that at least one person is going to munch on the ribbon, it's probably best to use a better quality melt.

Theresa icon_smile.gif
post #11 of 27
Thank you. My brother is the biggest chocolate lover and I would love to make a cake like these just to see his face as I hand it to him.

I'm going to have to practic making curls.
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #12 of 27
This is an interesting thread...thanks Shirley icon_smile.gif
But can I ask...how do you "save to archives"? I would like to be able to refer to this thread should I ever want to try this.
Thanks
Don't walk ahead of me...
I may not follow
Don't walk behind me...
I may not lead
Just walk by my side...
and be my friend
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Don't walk ahead of me...
I may not follow
Don't walk behind me...
I may not lead
Just walk by my side...
and be my friend
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post #13 of 27
I have found that using a vegetable peeler, the one that is shaped like a "Y" is best. I use candy melts and pour them in a block, refridgerate and it gives great results. There's a grooms cake in my photo's w/ curls all on the top, you can check it out.
post #14 of 27
You know another hint I just thought of and forgot to mention in the earlier posts. Save your shattered or broken pieces of chocolate curls and add them to your cake top first, then cover those with your nicest curls. It helps fill in the area and you don't have to have as many perfect curls and you aren't wasting the ones that broke along the way.
SHIRLEY
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SHIRLEY
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post #15 of 27
Well I have tried these curls but I'm afraid they have more wrinkles than me and that's saying something.
I added veg oil to the white chocolate melts 1tlbspn to 6oz melts after I had melted then at med power. I put the mixture on the back of a stainless steel cooking tray (didn't warm it) and waited for it to set. The edges set before the inside. I used first a spakle knife and did manage to get some big curls but they are so wrinkly and just break. Just hit and miss if I get the right size. I have a month to get this right and ShirleyW can you or someone help please!
I also have made up a small batch of the White Chocolate Paste a recipe I got off here by Sweetart and thought I might be able to use this instead to mould shapes but it is curing.
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