How to: Chocolate Curls

Chocolate curls can add a touch of decadence to a dish, yet are extremely simple to make. I used them recently to top off the Chocolate Stout cake,* and they provided both a decorative touch as well as a sweet crumbled topping to the cake. Follow these simple steps below to create your own chocolate curls, and feel free to use them to top of cupcakes, cakes, ice cream dishes, dessert plates, etc. In my opinion, you can never go wrong with more chocolate!


  • Chocolate
  • Shortening


  1. Melt the chocolate in a saucepan over medium heat, stirring frequently to prevent the chocolate from getting overcooked. Once melted, remove the chocolate from the heat.
  2. For every 4 ounces of chocolate used, mix in two tablespoons of shortening with a fork, stirring well until the shortening has melted in.
  3. Invert a metal cooking sheet so that the side used for baking on is upside down. Slowly pour the melted chocolate onto the bottom of the cookie sheet (which is now the top!) and spread thin with a spatula.
  4. Place the pan in the refrigerator for five to ten minutes, until the chocolate is solid.
  5. Using a thin metal spatula, slowly scrape the chocolate off of the baking sheet. Place the curls in a container and store in the freezer until needed.*

Notes and Tips:

  • I used 8 ounces of chocolate when making curls for the Chocolate Stout cake and had plenty, with some left over.
  • When selecting a baking sheet to use, make sure to use one that does not have a Teflon coating on the bottom that could be scraped off!
  • Chocolate curls are something that can be made several days in advance and kept in a sealed container in the freezer.
  • If the chocolate begins to flake and not curl, then the chocolate is too hard. Leave the baking sheet out at room temperature for a few minutes and try again. Also, if the chocolate gets too soft it will stop curling. Pay attention to the temperature of the chocolate- at the right temperatures it will curl easily. A few minutes out on the counter or back in the refrigerator will solve the problem!
  • This how-to was originally adapted from food blog ‘goodLife {eats}’

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