4 to 8 ounce block of best quality white chocolate
Warm your block of white chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50 percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should soften slightly, not melt.
Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk in a downward motion, forming loose shavings. As you form the curls, let them fall onto the waxed paper. Continue making curls until you have enough to garnish just the top of your cake or other dessert.
Chocolate curls may be refrigerated in an rigid airtight container for up to 1 month. Curls may also be frozen in a rigid airtight container for up to 6 months.
Date: October 3, 2003