Dark curls-:
6 oz Semisweet chocolate
1 tb Vegetable shortening
White curls-:
1 3 oz white candy bar
2 ts Vegetable shortening
Recipe by: Family Circle, vol. 105 no. 3, 2/1/93
Make 2 aluminum-foil boxes for dark curls and 1 box for
white. For each, fold 8x5" piece of foil in half to make
5x4" rectangle. Fold long sides in twice to make 1/2"
stand-up edge. Fold short ends to make 1/2" deep box. (Box
should be no wider then length of blade of swivel-bladed
peeler.)For dark curls, melt semisweet chocolate chips and
vegetable shortening in saucepan over low heat, stirring
constantly. Pour into 2 foil boxes.
For white curls, melt white candy bar and vegetable
shortening in small saucepan, stirring. Pour into foil box.
Spread any remaining chocolate in thin layer on piece of
foil. Refrigerate at least 1 hour. Fold back foil edges.
Let stand at room temperature 10 minutes.
To make curls, run peeler along length of chocolate bars.
Use back of spoon or edge of metal spatula to pull curls
from thin layer of chocolate on foil. Transfer curls to
cake with wooden pick.
