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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.First remove a large piece of chocolate from the main bar: 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.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.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.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. 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. 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.
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Posted:Nov 13, 2009
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