I have instructions printed up, but they aren't very good.....do you have to "assist" in the curling process? How do I get them off the surface? I want long ones...about 4"...helppppppppppppppppp.....Deb
I have seen chefs spread chocolate on acetate and roll them up. They then carefully released or cut the acetate away.
I don't know if that's of any use to you but I know that if I tried that I am sure I would break them while removing the acetate!
The following link should help you