Food & Cooking Recipes Dessert & Treats Recipes Chocolate Curls 4.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 8 ounces Use these to garnish any dessert, such as our Milk-Chocolate Pudding Cupcakes, Tiramisu Ice Cream Cake, or Mint Parfait. Ingredients 8 ounces semisweet or bittersweet chocolate, coarsely chopped 1 teaspoon vegetable shortening Directions Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally. Divide chocolate mixture between two 11-by-17-inch rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle. Holding a sturdy metal spatula or a bench scraper at a 45-degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1 to 2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks. Rate it Print