Here is a video of the large chocolate curls
Smooth the chocolate over the acetate strip, scrap with a cone scraper, and let cool till it looses its gloss.
The chocolate is shapped into curls, put in the mold, and then moved to the retarder.
After it has cooled, and the chocolate has started to pull away from the acetate it can be gently pulled apart and used as a garnish.
