Place a clean, flat sheet pan in a 200°F oven until warm.

Meanwhile, fill a medium saucepan with about 1" of water. Put chocolate in a small metal bowl and place bowl on top of saucepan. Heat over low heat until chocolate begins to melt, stirring frequently. Once chocolate is fully melted and smooth, remove the bowl from the saucepan.

Remove sheet pan from oven and pour the chocolate onto the back of the pan.

Use an offset spatula to spread the melted chocolate out as smooth as possible across the back of the pan.

Place the pan in the freezer for 3-4 minutes or until chocolate is hard.

Remove pan from freezer and let sit at room temperature for 2-3 minutes.

Using the flat edge of a plastic scraper (see post), carefully scrape the chocolate from the pan in one continuous motion. (Note: If the chocolate breaks rather than curls, it is still too cold. Wait another 1-2 minutes and try again.)

To create various sizes and shapes of curls, scrape arcs or "s-shapes" in the chocolate on the back of the pan.

Store chocolate curls in a container in the refrigerator until ready to use.