I have a little spin-scraper Girolle cheese cutter that is also used for making chocolate curls/ruffles. Certain Swiss chocolate companies have created little wheels of chocolate to be used with this cutter, but they are quite expensive ($40.00+ for about 12 ounces of chocolate!) and I am wondering if anyone has directions for adapting their own chocolate to make these wheels at home? There is a percentage of vegetable oil or paramount crystals to soften the chocolate slightly, so that it ruffles instead of splintering. I am hoping to make these wheels for this cutter, so that I can transport them to wedding reception sites and make the chocolate ruffles there. I have experimented several times with white, dark, milk… and all three I cannot get quite to the right consistency.
Anyone have any thoughts?