Chocolate CurlsCreate a halo of chocolate curls on top of your favorite sweet treat. Or, top cups of cofee with dollops of whipped cream and chocolate curls. Make brownies extra special by frosting them with vanilla buttercream frosting. Then, top each one of the brownies with a chocolate curl.To make chocolate curl garnishes!. "lace s#uare or bar of semisweet chocolate on cutting board$ shave it into small pieces with paring knife.Shave chocolate into small pieces.%. "lace shavings in measuring cup. &dd shortening. 'se ! teaspoon of shortening for every % ounces of chocolate. (ill a saucepan one)#uarter full *about ! inch deep+ with warm, not hot, water.,. "lace measuring cup in water to melt chocolate, stirring fre#uently with rubber spatula until smooth. -e careful not to get any water into chocolate.Place measuring cup in waterto melt chocolate... /emove measuring from saucepan. 0et chocolate cool slightly. 1. "our melted chocolate onto back of baking pan. 2uickly spread chocolate into a thin layer *about !3. inch thick+ with metal spatula.Spread chocolate onto back of baking pan.4. 0et stand in cool, dry place until chocolate is 5rm. 6o not chill in refrigerator. 7hen chocolate is 8ust 5rm, use small straight)edge metal spatula to form curls. 9olding spatula ata .1)degree angle, push spatula 5rmly along baking pan, under chocolate, so chocolate curlsas it is pushed. :f chocolate is too 5rm to curl, let stand a few minutes at room temperature. /efrigerate again if it becomes too soft.Scrape chocolate into a curl.;. 'sing small skewer or toothpick, transfer curls to waxed paper. arnish as desired.CHOCOLT! "#$%SH!S"ratedchocolate 'sesemisweet, sweet chocolate, milkchocolate, or awhitebaking bar. To grate, rub a solid piece of chocolate across the grating section of ahandheld grater. 'se the 5ne or large section depending on what si?e you want thepieces to be.Chocolatelaceshards "ipe melted white baking bar or candy coating ontoa baking sheet lined with waxed paper$ pipe a continuous line that curves and loopsover entire surface. 7hen 5rm, spread tempered chocolate or melted candy coatingover top of piped lines !3= inch thick. 0et stand in a cool, dry place until chocolate is5rm, then carefully peelthe waxed paper away from the chocolate. -reak or cutchocolate into irregular shards. Cover and chill in refrigerator until needed.Chocolate lace "lace tempered chocolate, melted white baking bar, candy coating,or a combination of these in a plastic bag. Cut a small hole in one corner and pipe ordri??le small designs onto a baking sheet lined with waxed paper. 0et the garnishesstand in a cool, dry place until 5rm.Chocolate leaves (or these examples, we used ivy and rose leaves. @ouAll need aclean, small paintbrushandchemical)freenontoxic freshleaves suchas mint,lemon, ivy, rose, or strawberry. (or !%small leaves, use%ounces temperedchocolate, white baking bar, or candy coating. 'sing the paintbrush, brush one ortwo coats of chocolate on one side of each leaf. *:f you want the veins to show,brush the chocolate on the underside of the leaf.+ 7ipe away any chocolate fromunpainted side of the leaf. "lace leaves, chocolate side up, on a baking sheet linedwithwaxedpaper$ let dry. -eforeusing, carefullypeel theleaf awayfromthechocolate, using a toothpick to hold the chocolate.