The other method for creating chocolate curls is to spread and scrape melted chocolate. With this technique, you can use one type of chocolate, creating solid color curls, or you can blend chocolate of different colors, creating marbled, feathered, or striped curls. For a scraping tool you can use a spatula, chef's knife, plastic putty knife, or almost anything with a clean, dry straight edge.
For this technique you will need stainless-steel cookie sheets or jellyroll pans with perfectly flat, clean backs. Warm the pans on a low heat in your oven. This prevents the melted chocolate from cooling too quickly while spreading a thin layer. Be careful not to let the pans get too hot; you should be able to handle them without oven mitts.
To create solid color curls: Spread the melted chocolate in a thin (approximately 1¨M8-inch-thick), even layer on the back of the warmed pans. Tap the pans gently to release air bubbles and to smooth the finish.
Refrigerate for about 15 to 20 minutes, or until set. Remove from the refrigerator and warm at room temperature until you can scrape the chocolate without it cracking or splintering. If it gets too warm, refrigerate it for a few more minutes.
The size and shape of the curls depends on the scraping tool you use, the temperature of the chocolate, and the angle at which you scrape. The wider the blade or straight edge, the wider the chocolate curls. The softer the chocolate, the tighter the curl. The sharper the angle of your blade, the tighter the curl. For example, to create chocolate cigarettes, scrape at a 45-degree angle.
Secure the pan so it will not slide or shift as you scrape. Place your scraping tool at the top of the pan and gently slide your scraping tool over the chocolate. Place the curls on your dessert or in an airtight container layered with sheets of waxed paper.