Curly Water Chocolate

This is an awesome technique for making a quick and easy garnish with left over chocolate. It doesn’t eat as nicely as tempered chocolate, but still tastes nice and looks impressive.


100g chocolate (you can use any colour)


First melt your chocolate, either in the microwave or in a bain marie. Get a large clean bowl and fill with really cold water. I tend to do this recipe with my bowl in the sink so I can keep the water running so that it slowly overflows the bowl, meaning the water is always as cold as possible.

Transfer your chocolate to a piping bag, cut a small 2mm hole in the business end squeeze into the cold water from about 6 inches above. Keep moving constantly so the chocolate spreads about the bowl otherwise it’ll clump in one place. When you’ve used all your chocolate leave in the water for two minutes, then drain off and place on a generous amount of kitchen roll to dry. This can now be stored covered in the fridge for a couple of days.


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