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Question: does anyone have a clever trick to chopping blocks of chocolate?
- Thread starter cheezz
- Start date
I haven't tried this, but it might work for you.
https://www.thespruceeats.com/how-to-chop-chocolate-521582
https://www.thespruceeats.com/how-to-chop-chocolate-521582
If you use a rocking motion with a large chef's knife it works pretty well. I also have a BIG
cleaver that I press down hard with, not a chopping motion.
Went back and read the link above and it is basically what I am describing with the knife/cleaver. The important part is not to "chop" but to "press" down on the chocolate.
cleaver that I press down hard with, not a chopping motion.
Went back and read the link above and it is basically what I am describing with the knife/cleaver. The important part is not to "chop" but to "press" down on the chocolate.
Yes. Put it in a strong plastic bag. Use your chef's knife with a folded cloth over it and under
the bag, place the knife where you want the cut and bang down on the cloth, (I folded a dishcloth a few times to lay over the top edge of the knife to save both the knife and the mallet) over the knife with a mallet, meat tenderizer, etc.
the bag, place the knife where you want the cut and bang down on the cloth, (I folded a dishcloth a few times to lay over the top edge of the knife to save both the knife and the mallet) over the knife with a mallet, meat tenderizer, etc.
It's static electricity...especially if you are using a large wooden board. For my 5 kg blocks
I line the counter with 2 large pieces of parchment around the edges of the board to capture fly-aways. Start at a corner with a sharp chef's knife and using one hand on the handle and the other across the top edge of the knife, cut straight downward, keeping your knife about 1/4" in and bearing down. As you cut further into the block, keep finding a corner to work with. Don't try using the grating blade on a food processor with any block chocolate higher than 60%. It will grate it fine but then the heat will start to melt it around the blade edges before you get very much.
Put the results in a colander with a large mesh. Sift out the small stuff and save it for decorations or cocoa or my Brindled Chocolate Chip cookies (so named by my coworkers after I tried grating the damn chocolate in the food processor (see comment above). You have nice chunks that work perfectly in cookies.
I line the counter with 2 large pieces of parchment around the edges of the board to capture fly-aways. Start at a corner with a sharp chef's knife and using one hand on the handle and the other across the top edge of the knife, cut straight downward, keeping your knife about 1/4" in and bearing down. As you cut further into the block, keep finding a corner to work with. Don't try using the grating blade on a food processor with any block chocolate higher than 60%. It will grate it fine but then the heat will start to melt it around the blade edges before you get very much.
Put the results in a colander with a large mesh. Sift out the small stuff and save it for decorations or cocoa or my Brindled Chocolate Chip cookies (so named by my coworkers after I tried grating the damn chocolate in the food processor (see comment above). You have nice chunks that work perfectly in cookies.
I buy the 11 pound Callebaut blocks and use a fork-type tool
That cuts through the individual sections. The tool looks a little like an ice chopper. My husband uses a hammer with it to break through the chocolate. I seal each one-pound section in plastic bags. When I want to chop it,i use a serrated knife on the edges.
That cuts through the individual sections. The tool looks a little like an ice chopper. My husband uses a hammer with it to break through the chocolate. I seal each one-pound section in plastic bags. When I want to chop it,i use a serrated knife on the edges.