Small Curls

Grab your favorite chocolate bar. That's right, you can easily make chocolate curls from milk, white, or dark chocolate. Just make sure it doesn't have any fillings or add-ins such as nuts or fruit to ensure smooth curls.

• 1. Carefully draw a vegetable peeler across the broad surface of the chocolate bar. This works best if the chocolate is at room temperature. For narrower curls, use the side of the bar.
• 2. Use a toothpick or bamboo skewer to place the curls and prevent fingerprints (and melting) to decorate your dessert. Or you can gently set them onto a paper towel-lined airtight container and store in the fridge until they're ready to use.

Large Curls

A handy trick to making big chocolate curls is by turning a baking dish upside down and spreading melted chocolate over it. Here's how to do it:

• 1. In a microwave-safe bowl, melt 2 oz. chopped bittersweet chocolate or milk chocolate and 1 tsp. shortening 45 seconds or until melted and smooth. Alternatively, you can melt in a small saucepan over low heat, stirring constantly.
• 2. Use an offset spatula to spread the chocolate evenly over the inverted baking dish. Let stand 30 minutes or until set. If needed, place the dish in freezer 1 to 3 minutes to help set the chocolate; let stand at room temperature 5 to 10 minutes.
• 3. Hold a straight-edge metal spatula at an angle at one edge of the chocolate. Apply gentle, steady pressure, and push the spatula forward to create curls. For looser chocolate curls, push the spatula forward in an arc. You might need to repeat freezing and standing to get chocolate to the right consistency.
• 4. As mentioned above, gently lift curls with a wooden skewer to avoid making fingerprints in the chocolate. Use immediately or place a single layer on paper towel. Cover and store in the fridge until ready to use.