Place entire chocolate block on towel, set on counter.

Using a large chefs knife, held perpendicular at a 45° angle, scrape blade across chocolate block towards you.

You should get a large chocolate curl on edge of knife.

Place chocolate curls onto sheet pan lined with parchment paper.

Store in shallow covered container so you don’t break up curls as you use them.

If the weather is hot, store in refrigerator so they don’t melt and clump together.