This recipe is part of the recipe for Chocolate Espresso Cake
|1||package (8 ounces) white chocolate, coarsely chopped|
- Place white chocolate and shortening in 2-cup glass measure. Microwave on HIGH about 1–1/2 minutes or until melted, stirring after every 30 seconds of cooking.
- Pour melted white chocolate onto back of baking pan or marble slab. Quickly spread chocolate into a very thin layer with metal spatula. Refrigerate about 10 minutes or until firm, but still pliable. When chocolate is just firm, use small straight-edge metal spatula or paring knife. Holding spatula at 45° angle, push spatula firmly along baking pan, under chocolate, so chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature. Refrigerate again if it becomes too soft.) Transfer curls to waxed paper. Store in cool, dry place until ready to use.
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