8 ounces semisweet or bittersweet chocolate, chopped into 1/2-inch pieces
1 teaspoon vegetable shortening
Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate and shortening in bowl, stirring occasionally.
Divide chocolate between two 11-by-17-inch baking pans; spread evenly with an offset spatula. Chill until your finger makes a mark, but not a hole, when touching chocolate.
Remove pans from refrigerator. Hold a sturdy metal pancake spatula at a 45-degree angle to pan; scrape away from you, forming curls. If chocolate is too brittle, quickly wave pan over top of warm stove. If too soft, briefly return to refrigerator. Refrigerate in an airtight container up to 2 weeks.
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