Instructions

1. Line a baking sheet with foil, pressing it down gently with the palm of your hand for a smooth, relatively unwrinkled surface.

2. Fill the bottom part of the double boiler approximately a quarter full of water. Bring the water to a boil over medium-high heat and turn the heat down to medium to maintain a simmer.

3. Place the white chocolate in the top part of the double boiler and place it over the simmering water, stirring to allow the chunks or chips to melt evenly. Stir in the lemon flavoring oil, using approximately 1/4 teaspoon for every pound of white chocolate. Dip a small amount out with a spoon, allow it to cool and taste, adding more oil if you want a more lemony flavor.

4. Pour the melted chocolate onto the foil-lined baking sheet, spreading it into a thin layer with a spatula. Allow the chocolate to cool for approximately an hour, or until it hardens completely. Put the baking sheet in the refrigerator to hasten the cooling process.

5. Gently press the sharp edge of the vegetable peeler or the metal spatula onto the surface of the chocolate and slowly push it across, applying even pressure, to make your first curl. When the curl breaks away from the surface, or when you've decided it is long enough, gently lift it with a wooden skewer and set aside.

6. Place the curls on the cake individually, lifting and arranging them with the skewer so you don't leave fingerprints on the chocolate.