A Tip from the Test Kitchen—Chopping Chocolate

By Grace Parisi Posted November 07, 2007

I'm working on a big sugar-y baking story for an upcoming issue (get ready!) that happens to call for a lot of chopped chocolate—pounds of chocolate. If you've ever chopped that much chocolate you know how important it is to use the right tool.

For large chunks, say 1/2-inch or more, the tip of a sharp chef's knife is great, but it puts holes in your butcher block.  I much prefer using a chocolate chipper.  The wood handle is easy to grip and the tines break the chocolate into  pretty uniform chunks—great for chocolate chunk cookies.

If I have to finely chop the chocolate, rather than use a chef's knife, I've found that serrated knives or scalloped-edged slicing knives work the best.   This one from Wusthof called the Super Slicer efficiently shaves the chocolate so finely that one pass is all you need.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet