25 ounces semi-sweet chocolate baking squares
In a heavy 1-quart saucepan over low heat, heat 5 squares of chocolate, stirring frequently, until melted and smooth.
Pour melted chocolate into a 15 1/2″ by 10 1/2″ jelly roll pan; use a rubber spatula to scrape all of the chocolate from the saucepan.
With the same rubber spatula, spread the chocolate to evenly cover entire bottom of pan.
Refrigerate until firm, but not brittle, about 10 minutes.
Place jelly-roll pan on damp cloth on work surface (damp cloth keeps pan from moving while working).
Holding teaspoon at a 30 degree angle, scrape chocolate into curls (if chocolate softens and sticks to spoon, place pan in refrigerator several minutes).
With toothpick, transfer curls to another jelly-roll pan; refrigerate.
Repeat 4 more times to make 5 batches of curls in all.
To Garnish Cake with Curls: Using a toothpick as a tool to lift the delicate curls (the heat of your hands will melt or mar them), carefully press chocolate curls onto fresh frosting. (The gooey fresh frosting is the glue that holds the curls in place.)