How to Create Elegant Chocolate Curls for Mango Mousse Decoration

So, you want to create a mango mousse with pistachios and Silk shavings. But you’re confused about how to create those delicate curls. Our handy guide is going to teach you all about creating those elegant chocolate curls for your mango mousse decoration. It’s a great visual treat and a subtle way to impress your guests.

These ribbon-like curls add a touch of sophistication to your dessert, and will be a great contrast to the bright orange mango mousse. They also add a slight chocolatey taste that will contrast well with the rawness of the mango flavor. The chocolate curls will also give a slight bite that will pair well with the velvety mousse. These are also beginner friendly decorations, easy to make, once your hand is set.

Here’s what you’ll need to make the chocolate curls:

• Cadbury Dairy Milk Silk chocolate bar
• A sharp chef’s knife or vegetable peeler
• A chilled baking sheet or marble slab
• A spatula
• A microwave or double boiler
• A flat-edged scraper (optional)
• Parchment paper

Method:

1. The best chocolate to use is Cadbury Dairy Milk Silk, since it melts evenly and will create beautiful curls.
2. Chop the chocolate into small pieces and melt it.
3. You can either place the chocolate in a glass bowl and melt it in the microwave or use a double boiler method.
4. For the latter, place a large bowl full of water on the stove.
5. Place the chocolate in a smaller bowl and place that bowl over the simmering water.
6. In either case, stir consistently so that you’re sure the chocolate is melting evenly.
7. Now pour the melted chocolate onto a baking sheet or marble slab lined with parchment paper.
8. Spread it evenly with a spatula into a thin layer.
9. Let this spread out chocolate sit at room temperature until it firms up but is still pliable.
10. Waiting roughly 5 minutes should be enough.

To create the curls you can either:

• Use a chef’s knife: Hold a knife at a 45 degree angle to the chocolate sheet and gently scrape the chocolate away from you in a single, steady motion. The chocolate will naturally curl. Apply gentle but firm pressure if you want tighter curls.
• Use a vegetable peeler: Hold a chocolate block in one hand and use the peeler to scrape along the edges. This will create smaller curls than the knife.
• Use an offset spatula: Push the chocolate forward in single, long strokes for longer, ribbon-like curls.

Tips:

• If you’re not using the curls immediately, you can store them in an airtight container and refrigerate them. The container prevents melting or breaking of the curls.

Now it’s time to decorate your mango mousse with chocolate curls! There are many different looks you can go for, depending on the aesthetic of the other food you’re serving or the theme of the party, if that’s where you’re serving it. Here are a few options:

• Minimal look: Place a single curl on top of each mousse cup for a simple, clean and sophisticated look. In this case, each curl you choose needs to be clearly and expertly curled out.
• Layers: You can also stack multiple curls on the mousse for a decadent, full look.
• Nest: You can also shape the curls like a nest on top of the mousse. Arrange the curls in a circular fashion, resembling a nest, for a more dramatic presentation.
• Drama: If you want to create a stronger contrast between the orange of the mousse and the brown of the curls, add a layer of melted dark chocolate on the mousse first. And stick the curls on top, to create more drama on the plate.
• Wholesome spring: You can also pair the curls with fresh mango chunks, berries or mint leaves for a colorful effect.

And here are some common mistakes to look out for so you can avoid them:

• Before you start creating curls, let the chocolate sit out for about 5 minutes. The chocolate needs to be slightly soft, at room temperature. Chocolate that’s straight out of the fridge is too hard to create curls with.
• The curls might melt if your environment is hot. If possible, work in a cool room. And chill your tools before you get started, that will help with the chocolate staying in shape.
• If the curls are continuously breaking, you need to be more gentle. And , remember to scrape with one continuous motion. If you stop the motion halfway through, there’s a higher chance of the curl breaking.
• If the chocolate is scraped off but not curling, that’s an indication that your chocolate might be too thick. Spread it then before you let it cool.