Chocolate Curls add a special touch to fancy desserts and ordinary desserts. I had never made them until recently, but they were easy and fun to make, so I'll be doing them again, I'm sure.
For small curls, you can simply use a vegetable peeler and run it along the side or back of a chocolate candy bar (such as Hersheys). For larger curls, do the following:
Melt 1 1/2 ounces of dark, semi-sweet or milk chocolate in a saucepan, with an added teaspoon of shortening. You can melt it over very low heat, stirring constantly, or over a pan of water. Stir constantly either way, as chocolate easily burns.
After it is melted, spread a thin layer across the back of a baking dish. Allow to cool.
Hold a straightedged metal spatula against the baking dish just inside the edge of the chocolate at a 45-degree angle. Apply gentle, steady pressure, and push the spatula straight forward.
For looser curls, push the spatula forward in an arc.
Use the curls to decorate your desserts and give them a
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