Jeni Wright, Eric Treuille, Le Cordon Bleu

Chocolate

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
It is easiest to chop and grate chocolate when it is cool and firm. In warm weather, refrigerate it first, and take the extra precaution of holding it in a piece of baking parchment or foil. All utensils should be absolutely dry.
Chopping
Work blade of chef’s knife backwards and forwards over chocolate.
Grating
Hold chocolate firmly; work it down against the coarsest grid.

© 1996 All rights reserved. Published by Le Cordon Bleu.