What’s the fastest way to finely chop chocolate?

Question

ellemmbee · Answer

https://www.amazon.com...

judith@hudsonvalleycooking · Answer

Make sure it’s dry and slip a blade cover on. Then you can put it in a drawer.

Amy K. · Answer

I was just thinking I’d like to get one. Any recommendations? How do you store it?

judith@hudsonvalleycooking · Answer

I use a Chinese cleaver. They are efficient and cheap so when the chocolate makes it hopelessly dull but a new one.

ellemmbee · Answer

Easiest ever is an offset serrated knife. I bought an inexpensive one ($16.) and its handy for bread and large summer tomatoes too.

Nancy · Answer

Another option: a mezzaluna (curved chopping knife), single or double bladed, and a bowl in which to chop, use them.

HalfPint · Answer

If you have a sharp bread knife, use that to finely chop chocolate quickly.  I have a Meissermeister bread knife that does this in under 5 minutes (for a pound of chocolate).

Amy K. · Answer

Thank you! That’s what I’m doing now. I’m wondering if my knife skills were efficient this would go a lot faster. For ganache frosting- does it really have to be “finely chopped?”

Emma L. · Answer

Hi Amy! I like using a chef's knife and cutting board best. I've tried chopping chocolate in a food processor a few times, but that yielded less even results (with some pieces very finely chopped, and others still quite large).

What’s the fastest way to finely chop chocolate?

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