Take a look at these tips for creating Chocolate Curls:Small Curls
1. Carefully draw a vegetable peeler across the broad surface of a bar of semisweet or milk chocolate. This works best if the chocolate is at room temperature. For narrower curls, use the side of the bar.Large Curls
1. Place 1-1/2 ounces semisweet chocolate (not baking pieces) or milk chocolate and 1 teaspoon shortening in a small, heavy saucepan. Melt over low heat, stirring constantly. Use a metal spatula with an offset blade to spread the chocolate evenly over the bottom of a glass baking dish. Let stand until set.
2. 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.
3. Lift any curls with a wooden skewer to avoid making fingerprints in the chocolate. Use immediately or place a single layer on paper towels in a storage container. Cover and store at room temperature or chill.