2 oz (60 g) dark chocolate
Walnut-size piece of butter
Melt chocolate and butter in top of double boiler. Allow to cool a little, then pour onto hard flat surface, such as marble or tile. Spread it out quickly with a spatula.
When chocolate is firm but not completely hard, scrape the surface with a heavy kitchen knife or a spatula warmed in hot water.
Put the blade at a 45 degree angle to the table and push. Chocolate with form long cylindrical curls which will break very easily so treat with care. Avoid touching caraque if possible as the warmth of your hands will melt the chocolate very quickly.
Source : Cooking Chocolate, Toronto, Canada
