100 g good-quality dark chocolate
- Fill a small airtight container with the highest percentage alcohol you have, place the lid on and store it in the freezer for at least 3-4 hours.
- Melt the chocolate, or temper it if it contains cocoa butter. To temper the chocolate, heat it in a plastic bowl in the microwave for 30 seconds at a time until you have 50% liquid and 50% pieces of chocolate. Stir it vigorously without additional heat until all the chocolate has melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
- Place the chocolate in a ziplock bag and cut a small tip off the corner. Pipe the chocolate directly into the frozen alcohol to create individual chocolate spirals. Remove the curls one at a time and place them on absorbent paper to dry. Store in an airtight container for up to one week.