Grating and Chopping Chocolate

Chocolate is grated as a sweet garnish and to add to desserts or cake batters. On a warm day, chill chocolate briefly before grating and, if using bulk chocolate, first break it into large pieces and then hold it in wax paper so that it will not melt in your hand.

For chopping chocolate, it is important to use a dry board and a large chopping knife. Chocolate can also be chopped in a food processor, but on a warm day, take care to chill the chocolate and blade first. Cut the chocolate in small chunks and chop it with the pulse button of the processor. If overworked, the chocolate may melt or stick together.