These chocolate curls add a playful touch to the tops of cakes, pies, and tarts. Working with a block of chocolate (instead of a bar) makes it easier to form the curls. It also helps if the chocolate is slightly warm; if necessary, microwave it for about ten seconds, being careful not to let it melt.

　　

Ingredients

makes enough for 2 dozen cupcakes

　　Best-quality semisweet chocolate

　　

Step 1

Line a rimmed baking sheet with parchment paper, and set aside.

　　

Step 2

Using a sharp knife or bench scraper, scrape the chocolate at a 45-degree angle to form chocolate curls. (Alternatively, use a vegetable peeler.)

　　

Step 3

With a wide spatula, transfer chocolate curls to the prepared baking sheet. Refrigerate, covered with plastic wrap, up to 4 days.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter