For perfect chocolate curls every time:
- Melt 2 ounces of chocolate and 1 teaspoon shortening until smooth. Pour melted chocolate onto back of baking pan. Spread ¼ inch thick with metal spatula. Let stand in cool dry place until firm. (do not refrigerate.)
- When chocolate is firm, use small metal pancake turner to form curls. Hold pancake turner at a 45 degree angle and push under the chocolate so it forms a curl on top of the pancake turner.
- Using a toothpick, transfer the curls to waxed paper. Store in a cool dry place until ready to use.