Chocolate Curls (about 8 cm/3 in) or Caraque (small curls about 4 cm/1½in)

• 225 g/8 oz chocolate melted, preferably tempered

Spread chocolate on a marble slab or clean surface - the underside of a plastic or metal tray is ideal. Just before the chocolate is set hard using a scraper/knife (like a decorators tool) push it away from you at an angle of about 30°. Remember the maxim perseverance, practice and patience and it couldn’t apply any more emphatically here. If you have a problem, just scrape it all back into the