1. Finely chop 100g chocolate (any flavour you like). Put in a heatproof bowl set over a pan of barely simmering water, being careful not to let the bowl touch the water, and leave until the chocolate is mostly melted. Remove from the heat and stir until smooth.
2. Put a large baking tray upside down on a work surface. Pour over the melted chocolate and spread in an even, thin layer with a palette knife.
3. Once the chocolate is just set but not completely hard, carefully push a large, sharp knife into the surface, then push away from you at a 45° angle to form a curl. Warm the knife slightly if the curls are too brittle. Repeat with the rest of the chocolate. Use straight away to top cakes and desserts, or chill in an airtight container until needed.
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