How To Cut Chocolate?
There are many ways present to cut chocolate – the style depends on what you’re using the chocolate for and your own personal choice. You can use a large serrated butter knife to cut the chocolate into slices or cubes. You can use a grating machine to grate chocolate.
To chop the chocolates into smaller pieces, the best tool is the chefs knife. Start cutting the chocolate by starting in a corner, placed at an angle. As you are cutting, continue to turn the knife so that the entire chocolate has been cut or chopped when the blade is pointed towards you.
If you are going to be cutting through a lot of chocolate, keep a bowl nearby for the chocolate to transfer to. Scrape chocolate down into a mixing bowl using the sides of a large, sharp knife, and then weigh it down for use in your recipes. Place approximately two-thirds of the chopped chocolate in a completely dry, heat-proof bowl, then place a small saucepan over top with a heat-proof dish. Next time you are making a recipe that calls for chocolate, just cut it up into smaller pieces, or chop it into larger pieces, so that it can be melted again.
|Place||Place the handle of your large, sharp knife into your right (left) hand|
|Apply pressure||Apply pressure with your left (right) palm over the blade|
|Press||Press down to cut through the larger chunk of chocolate|
If you are buying larger bars of chocolate or chocolate in bulk, you absolutely must cut it up before melting. If you often buy bulk chocolate, it may make sense to chop it all at once and keep the pieces smaller, instead of only cutting what you need for a given recipe. If you have a big chunk of chocolate, cutting a chunk out is best so that you do not cut your hands, over handle, and over-melt it.
Breaking up a bar into smaller pieces allows your chocolate to melt evenly. The smaller pieces should be of a similar size to take an equal amount of time to melt.
If you choose to use baking chocolate — even a Lindt chocolate bar — you will want to chop your chocolate up into smaller, slightly uniform pieces. According to The Spruce Eats, cutting chocolate into smaller, uniform pieces not only makes it melt quicker and more evenly, it will make your chocolate less prone to overheating. When you cut chocolate on your own, you end up with uneven pieces dispersing throughout the mix in more unpredictable ways, providing for a more dynamic and exciting eating experience.
Heating the chocolate only a little makes chopping easier, as you are not trying to slash hunks of solid chocolate, thereby causing it to fling everywhere or cause uneven pieces. The major issue with using this method is that chocolate literally will fling from your cutting board in every direction. If using this method, store your chocolate in the box that came with it so that it does not just fly off all over when cutting. Removing will cause the chocolate to soften a bit, preventing cracking.
If you try and slice through both chocolate layers and slices below it all at once, your chocolate will break apart. If you try to cut all 3 layers in one go, the chocolate will crack and the caramel will squeeze out of the sides. Slices with a melted chocolate layer on the top will cause all sorts of problems cutting them.
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Slices should be fairly firm, without the solid chocolate coating. It is crucial that you fully slice through the chocolate layer using a small sharp knife, then push firmly into the caramel and the base (using a wide flat knife). Scoring involves carefully cutting lines into the chocolate until you have sliced through the chocolate layer.
Try cutting small ones to begin with, or first score through the larger chunk of chocolate you wish to crack, making a little trench to serve as your guide, running your knife blade back and forth through it with the motion of a saw. Place the handle of your large, sharp knife into your right (left) hand, apply pressure with your left (right) palm over the blade, and press down to cut through the larger chunk of chocolate. To use a chefs knife, pick a sharp, heavy chefs knife (a large, straight-bladed knife, typically 8-10 inches) and push firmly and evenly down the chocolate, starting at a corner and angle the sharp edge outwards a bit.
A serrated knife is great if you are trying to smooth your chocolate out or cut it very finely, as the teeth on the knife will give you great control over very small areas of chocolate. Choosing the right knife is really important for cutting or cutting chocolate to perfection. So, the teeth of the serrated knife help to cut the chocolate into smaller pieces, while less large pieces fly all over the kitchen counter.
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Place a layer of cut chocolate onto the plastic over top of a large sheet pan (flipped over). Then, lay down a piece of baking paper over the top of the chocolate, then cover it up with the big, heavy baking tray.
Use a spatula to evenly spread out the white chocolate, making sure that it is not too thick in any one area. Pour white chocolate evenly over semi-sweet dark chocolate, spreading it out using the spatula so that it is covered.
Add the semisweet dark chocolate and the peppermint oil in the microwave-safe bowl. Add a little coconut or vegetable oil to the melted chocolate before sprinkling the slices. Stir it around so it melts evenly and smoothly, not with fear of overcooking the chocolate.
When the chopped chocolate is mostly melted, I pause my microwave and stir it a couple seconds, to simply allow residual heat to gently melt the remaining bits. It may help to save some of the chocolate for stirring in after the rest is almost melted. It is crucial that you whisk in the chocolate, or else chocolate on the edges of a glass bowl will be melting, but the chocolate in the center will remain solid. For most methods to melt chocolate, it is wise to stir frequently so that no part of it, usually around the edges, gets too hot.
Cooling down your chocolate just a bit allows you to pour and spread it easier. If you would like to microwave your baked chocolate, heat sliced chocolate or chocolate chips in a microwave-safe bowl for thirty seconds at a time.
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Fine chocolate chips–oh, shavings–sprinkle the dough and give the cookies an elaborate, decadent appearance. When you fold in chunks to your dough, you end up with a stunning, bake-shop-like appearance, and you end up with multiple chocolate experiences in a single cookie.
How do you cut a chocolate bar into chunks?
Start tapping the back of the spoon against the bars. The chocolate bar will begin to crumble into increasingly little bits. In the center of the region that needs to be broken, try to smack the bar. Refreeze the bar if it begins to dent or mush.