Although chocolate curls add a professional touch to cakes, pies, and mugs of hot cocoa, they are surprisingly easy to make.
You’ll need block (not bar) chocolate—semisweet, bittersweet, and white chocolate all work well—that’s at least 1 inch thick.
Way #1: With the edge of your paring knife angled away from you and your thumbs anchoring the chocolate to the board, drag the blade across the chocolate and toward you to create a curl.
Way #2: Allow the block of chocolate to soften up a bit, either by putting it on a plate on a warm windowsill or by microwaving the chocolate on the lowest power setting for 1 minute. It shouldn’t melt, but it should soften a little. Run the blade of a vegetable peeler along the width of the softened chocolate, creating a curl. The longer the block of chocolate the bigger the curl. (Large blocks of chocolate make nicer shavings than thin bars of chocolate.)