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Large Chocolate Curls




Source of Recipe


"Taste of Home" magazine


List of Ingredients




4 oz. chocolate

Recipe



Melt the chocolate and spread it in an even 1/4 inch thin layer on a large baking sheet. Refrigerate chocolate until firm but not brittle, about 10 minutes. Let stand at room temperature if chocolate gets too cold. Hold a metal spatula (or a scraper) at a 45 degree angle. Press firmly into the chocolate, then push away from you until the curl begins to form.

Move the curls onto the dessert with a toothpick, not your hands.