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For Large Chocolate Curls:
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Melt the chocolate over low heat.
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Spread it out in a thin sheet on a flat surface-but not so thin that you can see the surface through the chocolate.
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If you have a marble slab, use it.
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If not, use a baking sheet.
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Let the chocolate cool.
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Using a bakers bench scraper or a wide, flat metal spatula, scrape up the chocolate into wide curls, lifting them up as you work.
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The curls will be different widths and lengths, but thats fine.
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If the chocolate curls up into one long sheet, let it cool more before scraping again.
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Carefully place the curls where you want them on the cake.
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If you are decorating the side of the cake with them, press the curls gently into the frosting with your fingers so they stay, without falling off.
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For Smaller Chocolate Curls:
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Buy a thick bar of chocolate and use at room temperature (not straight from the refrigerator).
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Stand up the chocolate bar vertically, slightly on an angle, against a flat surface, such as a chopping board.
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Slowly scrape down the bar with a vegetable peeler, allowing the chocolate to fall away into a pile of soft curls.
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Using a wide, flat metal spatula, carefully place them on the cake.
