I have a little spin-scraper Girolle cheese cutter that is also used for making chocolate curls/ruffles.  Certain Swiss chocolate companies have created little wheels of chocolate to be used with this cutter, but they are quite expensive ($40.00+ for about 12 ounces of chocolate!) and I am wondering if anyone has directions for adapting their own chocolate to make these wheels at home?  There is a percentage of vegetable oil or paramount crystals to soften the chocolate slightly, so that it ruffles instead of splintering.  I am hoping to make these wheels for this cutter, so that I can transport them to wedding reception sites and make the chocolate ruffles there.  I have experimented several times with white, dark, milk… and all three I cannot get quite to the right consistency. 

Anyone have any thoughts?

According to this site, you can use any block of chocolate. 

http://www.ehow.com/how_2107986_use-cheese-chocolate-curler.html

I would think you’d need to warm the chocolate slightly in order to get nice curls - like when you warm a block of chocolate with your hand for a few moments before you start making curls with a peeler.

Yes, I have tried both of those things but neither is as successful as the purchased chocolate that has additive agents to soften it slightly.  Warming the chocolate works better than the cold, but again, it’s a rather large surface area and the chocolate cools back to shatter-consistency fairly quickly.