Ingredients:

  • 8 ounces (225 grams) good quality semi-sweet, dark, or milk chocolate, chopped into small pieces

Instructions:

  1. Gently melt the chopped chocolate in the microwave (in 30-second intervals, stirring between each) or over a double boiler, stirring until smooth. Avoid overheating the chocolate.
  2. Spread the melted chocolate evenly in a thin layer on the prepared baking sheet (approximately 1/8-inch thick).
  3. Refrigerate the chocolate for 15-30 minutes, or until just firm enough to curl. The chocolate should be firm but not rock solid. This is the most crucial step – finding the sweet spot.
  4. Using a vegetable peeler or sharp knife, push the blade firmly along the surface of the chocolate at a 45-degree angle to create curls. Adjust the pressure to vary the size and thickness of the curls.
  5. Gently collect the chocolate curls and store them in an airtight container in the refrigerator until ready to use. Handle with care to avoid melting.