Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. I like to make my own "double boiler" to melt the chocolate by placing a heat-proof bowl over a saucepan on the stove that has 2 inches of simmering water in it. Or melt the chocolate in the microwave at 50% power, stirring every 30 seconds.

Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. Use an offset spatula to smooth the chocolate into as thin of a layer as you can.

My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes. Then set pan on counter to rest for a minute or two.

Use a metal spatula or scraper to make the chocolate curls. Hold the metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.

If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.

Move chocolate curls to a plate and refrigerate if needed to set up for another minute before transferring them to an airtight container or bag and refrigerate for several days, or until ready to use.