Fine flurries of chocolate dissolve and melt instantly on the tongue like snowflakes. They are lovely in appearance and add extra chocolate impact. Use a shredder to make fine, pale brown flakes. To make thicker flakes, a chocolate block or bar needs to be as hard as possible, so store it in a cool room or wrap it tightly and refrigerate it briefly. Use a good-quality melon baller with sharp edges to scrape the chocolate, making short, light strokes that do not cut too deeply into the block.
Allow the flakes to fall onto a small cool baking sheet (the flakes will melt if you touch them with your fingers). Place the baking sheet inside a large plastic bag and shake the flakes into the bag without touching them. They will keep in the refrigerator or at cool room temperature for several months. Use a large metal spoon to lift them out when you are ready to use them.