Chocolate, cutting it

How do you cut up a thick bittersweet chocolate bar (the good stuff!) without reducing much of it to tiny shards?

kelseymh4 years ago
As always, Google Is Your Friend. I searched "cutting block chocolate", and the very first hit was Baking 911. About 1/3 of the way down the page:

TO CHOP: If you have a large block of chocolate, it's best to cut off a portion of it to avoid cutting your hand, overhandling and melting it.

  1. First remove a large piece of chocolate from the main bar:

    1. Score it first with a sharp, serrated knife, where you want to break it; run the knife blade, in a sawing motion on top of the block where you want to cut it, to make a small trough. Sometimes it is easier to cut across a corner.
    2. Then, push knife, with the help of your left hand on the top of the blade, into the score and the chocolate will break off in a chunk. If it doesn't, the chunk may be too big. Try to cut a smaller one to start.
    3. Weigh to make sure it is the proper amount; you can place it directly on the scale. You will weigh again after chopping. Return the large block of chocolate, well-wrapped, to its proper storage area.

  2. The next step is to chop the chocolate from the chunk, without overhandling it because chocolate melts easily. This is done by shaving off thin pieces from it before chopping.

    1. Place the chocolate chunk you just cut on a dry, plastic cutting board. I don't like to use a wooden board because it may contain moisture (when working with chocolate, be moisture adverse). If you holds two equally-sized knifes together, about an inch to 1/2-inch apart, the chocolate pieces won't fly around, but they usually splinter from the main chunk any way.
    2. Using a large serrated knife, place the handle in your right (left) hand and apply pressure with your left (right) palm on top of the blade, and push downwards along the edge of the block to shave off pieces of chocolate. It comes off more easily if you cut across a corner. Then turn the block of chocolate to the next available corner and cut again.

mole1 (author) 4 years ago
The robot is on my case again.... to choose the best answer... but I don't know because I haven't been able to try them.

Heated knife I have serious doubts about.... think the chocolate would close behind it and cool before getting all the way through .... same with a hot wire. Have you actually done this??

In the middle of moving, don't have a kitchen I can swing anything in, and at the moment I can't even FIND the friggin chocolate. Serious situation here...ready to just start gnawing on one end of the good stuff if I do find it. Arrrrrg! there's gotta be at least some M&M's around here.... somewhere.......
sharlston4 years ago
score it then hit it and it shouldc ctack
mole1 (author)  sharlston4 years ago
With what would you score it? I'm wondering about a plexi-glass cutter or a woodcut gouge (crumbs to go into brownies).
sharlston mole14 years ago
id score it with a knive then give it a tap with a tofee hammer or something simiiliar
SkinnE5 years ago
A sturdy knife. 

I used to have this problem with Valrhona's chocolate bars, they were about an inch thick, and would behave as you mention if you used any kind of flexible knife, or if you tried to take off too little chocolate.  I have a Chef's cleaver, basically a small, stiff cleaver which was sufficient to get good chunks of chocolate off the bar. 

A tip:  with the chocolate under your knife blade, and on a chopping board (don't use glass or anything remotely similar) anchor the tip of the knife (the end opposite the handle) on/in your chopping board with your non-dominant hand and bring the blade down swiftly and firmly into the chocolate.  You may end up with Chocolate on a Knife, but you can then treat it like Re-design suggests, swinging the whole shebang into the board to complete the cut (safer this way with the knife already embedded in chocolate, and another good reason not to use a glass board, beside the whole knife-dulling one). 

If you wanted to go all Instructables on it's ass, you could make and use a foam cutter for the purpose, eg. an electrically heated wire, like this, or this  Search on here for "foam cutter" for more ideas, just don't use the same cutter for both chocolate and foam! 
Re-design5 years ago
Try hitting it like you would swing an ax.  Be careful though.  Have it on a cutting board and use a butcher's knife.  When you hit it hard and fast it doesn't have time to crumble.  The knife just fractures it and you end up with chunks and a little small pieces.
orksecurity5 years ago
Heated knife?