In a medium-size glass bowl, add the chocolate and shortening then microwave on high for about 30 seconds and stir. If chocolate and shortening are not completely melted, continue microwaving at 15 second intervals and stirring between until smooth.

Flip a jelly roll pan or large cookie sheet upside down and immediately spread the melted chocolate out onto the back of the cookie sheet.

Continue to spread the chocolate out all over the pan until it’s a thin, even layer.

Place the pan into the freezer, and leave it there for approximately 3 to 4 minutes. You want the chocolate to be where it’s not too soft and not too hard. (The chocolate is ready when it is no longer shiny and when pressed with your finger, it will leave a fingerprint and not a dent.)

Now the fun part, curling! Using a metal spatula flipped upside down or a metal bench scraper, gently begin to push forward to start the curl rolling. Stop when you’ve reached the desired size of curl.

Continue scraping the chocolate into curls.

You can transfer the curls to a parchment-paper-lined cookie sheet using a toothpick and gently lifting them over to the clean pan. Place the curls into the refrigerator or freezer to continue to harden.