⅓ cup whipping cream 1 tablespoon light-colored corn syrup 6 ounce semisweet chocolate, finely chopped or 1 cup semisweet chocolate pieces
Chocolate curls – whether used as a smattering on top of a cream pie or as a border around a cake – make exquisite dessert decorations. To make curls, carefully draw a vegetable peeler across a bar of chocolate (milk chocolate works best). For narrow curls, use the short side of the bar; for wide curls, use the broad surface.
