Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Milk-Chocolate Curls By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 1 pavlova Make these for our Chocolate Pavlova. Ingredients 4 ounces milk chocolate, coarsely chopped Directions 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.) Cook's Notes Curls will keep, covered and refrigerated, for up to 2 weeks. Print