Chocolate Curls
Prep time: 
Total time: 
  • at least 8 ounces vegan chocolate, chopped finely
  • 1 tsp shortening for every 2 ounces of chocolate
  • 1 cookie sheet that's completely smooth and flat on the bottom
  • 1 straight, thin-edged metal spatula
  • parchment paper
  1. In a double-boiler over low heat, melt together chocolate and shortening until smooth, stirring frequently.
  2. Flip cookie sheet upside down.
  3. Pour chocolate onto cookie sheet.
  4. Using a spatula, spread chocolate into an even layer about ⅛" to ¼" thick (very thin, but not a nearly-transparent film).
  5. Set aside until firm, but not fully set. Check to see if chocolate is ready by touching it gently. If your finger leaves an impression, it needs more time to harden; if it's ready, you'll barely leave a mark. (If you let it harden too long, the chocolate will break into flakes rather than curling.)
  6. Hold spatula at a 45 degree angle to your pan and firmly and steadily push spatula down the back of the pan so the chocolate curls.
  7. You can vary the length of the curls by just using a corner of the spatula; alter the thickness of the curls by pushing the spatula for longer or shorter distances.
  8. As you work, using a toothpick (or your hands), gently transfer curls to a plate or pan lined with parchment paper.
  9. Set aside to harden fully.
  10. If you won't be using the curls immediately, you can store the hardened curls in an airtight bag or container in your freezer.
Be sure to scrape your cookie sheet clean when you're finished; you can remelt the leftover chocolate.
And for the love of fair trade chocolate, don't be discouraged if your curls don't turn out perfectly the first time. Chocolate shavings make for a totally gorgeous garnish, too!
Recipe by Hell Yeah It's Vegan! at