The best way I've found for making these large gorgeous curls is to melt chocolate (semisweet, dark, milk - doesn't matter), then spread it in a thin layer on the clean bottom of a baking sheet that has been turned upside down. Stick it in the freezer for 2-3 minutes, then use a thin metal spatula or bench scraper to scrape up the chocolate. If it's too hard, it will break into shards. If it's too soft, it won't curl up. So it takes some trial and error to get it just the right temperature, but you can always stick it back in the freezer for a few seconds if you need to.