Cut the chocolate into triangles 7 in/178 mm long by ¾ in/20 mm wide (see template). Cover with parchment paper and roll at an angle, then refrigerate and release as above.
- – Cut the acetate into long, narrow triangle strips.
- – Cover the chocolate with parchment paper and roll at an angle.
- – Release the curls from the parchment paper and acetate.
- – The finished curls can be used for decoration.