Melt your chocolate either in the microwave at 30 second pulses or in a double boiler on the stove. Melt the chocolate stirring often until it is about 80% melted (so just a few unmelted chuncks) then give it a big stir and that should melt the rest.

Add a dollop of melted chocolate unto the back of a non-stick. Cookie sheet (turn the cookie sheet upside down). Use an off-set spatula to flatten out the chocolate into an even layer.

Stick it in your fridge a few minutes till the chocolate hardens. Take it back out of the fridge - don't start making curls yet! Test the temperature --> With your bench scraper, scrape at a 30 degree angle to see if the chocolate curls. If it is too cold the curl will break and look white-ish. Let it warm up a bit more. If the chocolate is too warm, the curl won't form (you'll just end up lifting a flat layer of chocoalte up) so put it back in teh fridge for some more chilling.

When your chocolate is at the right temperature, push your bench scraper forward at a 30 degree angle slowly to let the curl form. The chocolate rolls on itself.

For smaller curls that are horn-shaped instead of cigar shaped, curl in the shape of a C, as if you are writing a C from bottom to top.

Store in a wax paper lined tupperware that is airtight. Store in freezer to keep shape.