Preparation

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