I used a Hershey bar and found that it had to be room temp to get the chocolate to curl, when it was cold it just flaked. Since I didn’t have enough chocolate bars on hand I melted some semi-sweet choc chips into a “bar” but found that it had to be cold to get the curls, when it was room temp it was just too soft. I folded a long piece of tin foil over my cutting board and onto a cookie sheet so that the curls would fall onto it, using a regular veggie peeler to slowly shave the chocolate. Be careful to keep your hands off! Even the slightest heat starts to melt the curls. (I used a skewer to place them.) For my FAVORITE ganache recipe go HERE. Happy Baking!