RecipeMuncher

Don’t buy designer chocolates- 55 per cent cocoa content or less works better and normal white chocolate is fine. Lindt or Chocolate Menier are excellent. Melt the chocolate , then spread it on a plastic board. Leave in the fridge. Once set , curl it by dragging a cheese slicer over the surface. It’s a bit hit and miss at first . If it’s too hard , the chocolate won’t curl ; too soft and you will get mush. So keep letting it set or leave it room temperature until it’s right. (...)