Hi all- I have a great white chocolate cheesecake that I make every year for Thanksgiving- I always try to top it with chocolate curls, and I most of the time fail miserably at it and end up sprinkling it with what amounts to chocolate flakes (ie the failed curls). Help or advice? Thank you!
I use a vegetable peeler. Make sure that your chocolate is room temp or slightly warmer. I often put mine on top of the fridge for about a 1/2 hour, it is slightly warmer there and will peel a bit better.
Thanks you guys! Bake- The cake is beautiful! Andy, I think I will try the molding chocolate as it says in the link. It may be that some of the trouble I have is due to a very dry climate, so maybe the molding chocolate will be more elastic...?