Chocolate Curls

Use these to garnish any dessert and take it up a notch.

8 oz semi-sweet or bittersweet chocolate, coarsely chopped
1 tsp. vegetable shortening

Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally.

Divide chocolate mixture between two 11x17" 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 1-2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks.