Chocolate Caraque RecipeOrigin: France Period: Traditional |
Ingredients:120g plain (dark) chocolate 
Chocolate Caraque Preparation:Method:This is by far the easiest method of making chcolate curls for cake decoration. Grate the chocolate onto a plate then place over a pan of hot (not boiling) water. When the chocolate has melted and is soft spread thinly over a marble slab (or any other cool surface) and allow to cool. When just on the point of setting run the edge of a sharp knife across the surface of the chocolate so that it rolls up beneath the knife, forming curls. |
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