Jul 2 # 1 of 3
How to Prepare Chocolate Garnishes
Grated Chocolate: Rub a hard chocolate square against the largest blades on a hand grater. Sprinkle over a mug of frothy hot chocolate, cakes, or tarts.
Chocolate Shavings: Pass a vegetable peeler over the surface of room temperature baking chocolate bars, Use wax paper and a small spoon to prevent melting when adding to desserts.
Chocolate Curls: Using a flat spatula, spread a thin layer of melted chocolate over the backside of a cookie sheet. Refrigerate for 10 minute.
When the chocolate is firm but still flexible, put the spatula under the chocolate. Push firmly lengthwise along the cookie sheet. If the chocolate is too firm, allow it to sit at room temperature. Carefully left each curl with a wooden pick and refrigerate for 15 minutes. Use wooden picks to secure curls to top of desserts, if needed.
Aug 25 # 2 of 3
I've also seen painting chocolate on wax paper or even clean tree leaves, then freezing before popping them off.
Aug 26 # 3 of 3
I wouldn't use the tree leaves - but I have used artificial leaves that have the "veins" in them and it works out great! I have my special "collection" of leaves used just for that!