Chocolate Shavings

Preparation

1. Preheat the oven to 200 ºC, with top and bottom heat, to distribute the heat evenly.
2. Crumble the chocolate into small pieces and set it aside in a separate container.
3. In a bowl, lightly beat the egg whites with a fork, just until the texture breaks but without whipping them.
4. Add the vanilla extract and icing sugar to the beaten egg whites. Stir gently until well combined.
5. Incorporate the flour into the previous mixture, stirring slowly to avoid lumps.
6. Beat the mixture with electric beaters for 2 minutes at medium speed until you get a smooth and fluid batter.
7. Fill a piping bag with the batter, using a not too large nozzle. Place a pressure needle over the nozzle to prevent the batter from dripping.
8. Place a sheet of parchment paper on a flat baking tray to prevent the batter from sticking.
9. Shape slightly oval circles of batter on the parchment paper, ensuring they are spaced apart to prevent them from sticking together.
10. Sprinkle granulated almonds evenly over the batter ovals.
11. Bake the ovals at 200 ºC for 7 minutes, with heat from above and below, until they are golden and crispy.
12. Remove the tray from the oven and, before the pastries cool down, proceed to the next step quickly.
13. Detach one of the ovals from the paper using a thin spatula, sliding it underneath.
14. Roll the oval around a tube of a certain diameter to shape it into a cylinder.
15. Once the pastry is rolled, carefully unroll it and let it cool completely.
16. Repeat the operation with all the ovals until they are all rolled and cooled.
17. Melt the chopped chocolate in a bain-marie, ensuring no water droplets enter to prevent it from seizing.
18. Once melted, turn off the heat and incorporate the butter, stirring until the mixture is smooth and homogeneous.
19. Using tongs, immerse each pasta shaving in the melted chocolate, ensuring they are fully covered.
20. Ensure the shavings are well coated with chocolate on all sides.
21. To remove the chocolate shavings, let them drain for a few moments so that the chocolate coating is not too thick.
22. Place the chocolate-covered shavings on a wire rack with a plate underneath to catch the drips, and let them sit until the chocolate fully solidifies.