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1
Chop bittersweet chocolate and in a double boiler or small metal bowl set over a saucepan of barely simmering water heat until melted.
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2
With a metal spatula spread melted chocolate onto a baking sheet (not non-stick) as thinly and evenly as possible.
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3
Cool chocolate until firm to the touch but not hard.
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4
(Alternatively, chill melted chocolate on sheet; if it becomes too hard let it soften slightly at room temperature.)
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5
With a pastry scraper or metal spatula held at an angle scrape chocolate slowly from sheet, letting it curl.
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6
Carefully transfer curls as formed to a plate lined with waxed paper.
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7
Make more curls with milk chocolate in same manner.
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8
Chocolate curls may be made 1 day ahead and chilled, loosely covered.
