Chocolate curls

1. Melt chocolate with the shortening in a heatproof bowl set over a pan of simmering water, stirring occasionally 2. Divide chocolate mixture between two 11x17 rimmed baking sheets; smooth with an offset spatula. Refrigerate until chocolate is set but not brittle. 3. Holding a sturdy metal spatula or a bench scraper at a 45 degree angle, scrape chocolate away from you to form curls. If chocolate is too brittle, let stand at room temperature 1-2 minutes. If too soft, refrigerate briefly. Curls can be refrigerated in an airtight container up to 2 weeks