Step 1

To make the chocolate, add the chocolate chips and shortening to a bowl and microwave in 15 second increments, stirring between each increment, until it’s melted and smooth.

Step 2

Spread the melted chocolate into an even layer onto the back of a half sheet baking pan or large cookie sheet. The chocolate doesn’t need to be real thick, but shouldn’t be super thin either. Put the chocolate in the refrigerator until completely cooled and firm.

Step 3

Once firm, remove the cookie sheet from the fridge and set it on the counter. Use a bench scraper (you could also use a metal spatula) to push forward on the chocolate and create a curl. You may have to test the chocolate every minute or two by trying to make a chocolate curl, until the temperature is right. If the chocolate is flakey, it’s still too cold. If it seems soft and won’t roll, it’s too warm and needs to go back in the refrigerator. It should only be about 3-5 minutes before the chocolate is the right temperature.

Step 4

Once the chocolate curls are made, store them in the refrigerator to keep them cool and firm until ready to use. Once they are on your dessert, they are fine at room temperature while the dessert is served.