Chocolate chips add a special touch to various types of desserts. You can use them as decorations or decorate sweets and cakes with chocolate chips of different colors and sizes.
- 1 cup of water
- 1 cup of shaved chocolate or 1 large chocolate bar
Method 1 of 3: With a Knife
Step 1. Melt the chocolate
Pour about a glass of water into a pot. Melt 1 cup of chocolate or a large chocolate bar slowly in large amounts in a double boiler.
Step 2. After the chocolate starts to melt, Stir constantly
Do not overheat the chocolate or allow drops of water to fall onto the melted chocolate, as this will ruin the preparation.
Step 3. Remove the chocolate from the double boiler just before it melts completely
Shake well. Melted chocolate should have a smooth consistency. Let it cool down a bit.
Step 4. Place a sheet of baking paper on top of a baking sheet
Pour the melted chocolate mixture over the parchment paper, being careful not to spill it too quickly. Spread the chocolate into a thin layer using a spatula or the back of a spoon.
Step 5. Take the baking sheet and tap it a few times gently on a flat surface to release air bubbles
Step 6. Allow the chocolate to harden
This should take about 20 minutes. Take it, still lying on parchment paper, to the refrigerator or freezer for faster cooling.
Step 7. Place the cooled wax paper on a flat, stable surface
Step 8. Take the blade of a long knife and place it horizontally over the edge of the chocolate layer
Carefully scrape the knife in the opposite direction, forming curls of chocolate with the blade. To do this using a spatula, push the utensil until it forms small chocolate waves.
Step 9. Vary the way of shaving to make shavings of different sizes
Scrape long and steadily to the opposite end to form large shavings like a thick straw; or make short strokes for smaller, finer shavings. Scrape the chocolate at various angles to make a variety of curls.
Step 10. Carefully lift the zest with a utensil such as a dessert fork, skewer or toothpick
Transfer them to a plate or place directly on dessert.
Method 2 of 3: Using a Rolling Pin
Step 1. Prepare the roll
Wrap a sheet of waxed paper around the roll. Secure the paper to the roll with tape, or rubber bands, at both ends to hold the paper in place. Prepare the surface under the roller with a large sheet of parchment paper to trim all the running chocolate.
Step 2. Make the zest
Pour in some melted chocolate using a ladle, large spoon or glass; for greater accuracy, use a pastry bag. Slowly pour a small amount of melted chocolate onto a rolling pin. Continue to run the chocolate along the roller in a zigzag motion.
Step 3. Let the chocolate sit on the rolling pin until it is almost hard
Step 4. Let it be defined
Carefully remove the chocolate from the roll. Place on a plate covered with waxed paper and place the plate in the fridge or freezer until it hardens. Use immediately or store in a plastic bag in the freezer until needed.
Method 3 of 3: Using a Vegetable Peeler
Step 1. Buy a good quality candy bar
The ideal is 50 to 70% cocoa. You may need to cool the chocolate for several hours in the refrigerator before scraping. If you try to use it at room temperature, the shavings will come out thick, cracked and ugly, rather than fine and delicate.
Thicker chocolate bars are ideal. The thinner ones, those found in bakeries and supermarkets, are too soft and will not be ideal
Step 2. Master the peeling technique
Hold the candy bar in one hand - you may want to keep it on a piece of paper towel to stop it from melting in your hand. Slowly and carefully run the vegetable peeler along the length of the bar to get a nice zest.
Putting too much pressure on the peeler will result in larger, thicker chips, while running it gently across the edges will produce smaller, more delicate chips
Step 3. Ready
Use the chocolate chips as you wish.
- Reuse the leftover chocolate on the wax paper. Scrape it up and place in a closed container to be melted again or chopped and sprinkled over desserts.
- Refrigerate unused chocolate chips for later use, leaving them in a container where they are not likely to break. In addition to desserts, they can be placed on top of muffins, granola, yogurt or fruit.
- For varied and colored zest, use milk chocolate, black and white chocolate. Use quality chocolate for better taste.
- Keep the zest cool so it doesn't melt. Use a refrigerated container to store them in or store in the refrigerator until it's time to use them as decorations.
- An ice cream scoop can be used in place of a knife to create different zest.