Instructions

• Place 1 cup chocolate (Ghirardelli baking chips or a chopped bar of Baker’s chocolate) in a clean, dry heat-proof bowl.
• Melt the chocolate either: - Double boiler: set the bowl over a saucepan containing about 2 inches of simmering water (water should not touch the bowl). Stir the chocolate until completely smooth, then remove the bowl from the heat; or - Microwave: heat at 50% power, stopping to stir every 30 seconds, until the chocolate is completely smooth.
• Place a baking sheet upside down (use the back side) on a flat surface. Pour the melted chocolate onto the back of the baking sheet.
• Use an offset spatula to spread the chocolate into as thin and even a layer as you can over an area roughly the size you want the curls to cover.
• Chill the baking sheet so the chocolate firms to the right consistency: refrigerate for about 5 minutes or place in the freezer for 2–3 minutes.
• Remove the baking sheet and let it rest at room temperature for 1–2 minutes so the chocolate surface loses the extreme chill but is not soft.
• Hold a metal spatula or bench scraper horizontally and press its edge firmly against the chocolate at about a 45° angle. Push the scraper forward along the chocolate surface so the chocolate lifts and curls over itself. Work in sections as needed.
• Troubleshooting: - If the chocolate shatters into small pieces instead of curling, it is too cold — let the sheet warm a little longer at room temperature. - If the chocolate lifts limp and won’t curl, it is too soft — return the sheet to the fridge for 30 seconds to 1 minute, then try again.
• Transfer the finished curls carefully to a plate. If they need to firm up more, refrigerate the plate for about 1 minute.
• Store the chocolate curls in an airtight container or bag in the refrigerator for several days, or until ready to use.