Use a block of your favorite chocolate--bittersweet, semi-sweet, milk, white, etc. Take a vegetable peeler and scrape down the sides. Or you can use a knife and scrape down the sides.
Yep. That's all there is to it. I believe it works best if the chocolate is room temp.
Thanks again!
Lemoncurd they come unsweetened or semi-sweet. I definately buy the semisweet.
yes you can buy semi sweet or unsweetened. I like the vegatble peeler or if you want to be fancy I once saw Jacques Torres poor melted chocolate on a marble surface smooth over and he waited til it stiffened and took like a flat spatuala sort of tool and slid the chocolate up...it curled right up into a rose shape...it was pretty cool.
Really? I didn't know that.
Either way I would be reluctant to use them. I would rather use a nice quality chocolate. I can't imagine Bakers being as good as a bar of Valrhona! I'd at least try and grab a bar of Lindt instead, or a bag of chocolate chips.
You'd want to use something tasty if it's for straight eating. It's a little different if you're using it to bake with, but my guess would be it's not tasty to just chomp down on a bar. 
Another good way to get big open curls is to melt (and temper) chocolate, spread on a flat surface (a smooth glass cutting board or -if you are fortunate enough- a piece of marble) and use a biscuit cutter in a curving "C' motion and you will get gorgeous curls.
you can look at these items to see they will help
http://pastrychef.com/Catalog/chocolate_shaver_4557000.htm
cigarette curls
http://pastrychef.com/Catalog/chocolate_cigarette_kit_389840.htm
Quote by @%username% on %date%
%body%