Chopping and Grating

Chill chocolate lightly before chopping or grating and make sure your hands are not hot. Use the coarse blade on a grater. Alternatively, a small mouli grater, or rotating drum-type grater can be used successfully. Chopping is difficult: the chocolate must be cool, but not too hard. Use a large chef’s knife and a classic ‘rocking’ technique to avoid making a mess.