Make these for our Chocolate Pavlova.
Melt chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally.
Spread evenly onto an upside-down rimmed baking sheet. Refrigerate until set, about 15 minutes.
Using a sturdy metal spatula, scrape chocolate at a 45-degree angle, scraping away from you, to form curls. (If chocolate is brittle, let stand at room temperature 1 to 2 minutes; if too soft, refrigerate.)
Curls will keep, covered and refrigerated, for up to 2 weeks.