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Chocolate Curls

Who knew the amazing new desserts at The Goat would don white and dark chocolate curls?

Fearrington’s Cake Designer and Chocolatier Emma Isakoff gave us a full tutorial!

Start with tempered chocolate at 33 degrees Celsius, known as working temperature in the kitchen, and spread on acetate strips. Why acetate? “Chocolate crystals will mimic whatever surface you place it on,” says Emma. “The acetate is shiny which gives the final product a beautiful sheen.”

Once the chocolate is nice and spread out, the “chocolate comb” comes into use. This metal kitchen instrument creates the ribbon shape. You trim to the appropriate length for the pastry, curl by hand and then set to harden.

The final step? Adorn the dessert and let the guests enjoy!

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