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Grating chocolate: Hand grater, or Cuisinart?

c
creepygirl Aug 3, 2004 04:24 PM

I have a recipe that requires grating 12 ounces of dark chocolate (chocolate will be melted). Is it easier to grate in the food processor, or on a hand grater? If I go with the food processor, should I use the grating disk, or chop the chocolate in small pieces and use the chopping blade? Any tips to make the grating go more smoothly will be appreciated.

-cg

  1. c
    creepygirl Aug 13, 2004 12:07 PM

    Thanks to everyone who replied. I ended up using the serrated knife technique to make some terrific ice cream.

    Link: http://www.chowhound.com/topics/show/...

    1. m
      muD Aug 4, 2004 01:40 PM

      As the other posters said, don't grate chocolate and then melt it. Way too much work. If you're using bars, just break them up into pieces and melt in the top of a double boiler over hot, NOT simmering, water. Stir the chocolate occasionally as it is melting. If you are using bulk chocolate that comes in large pieces use a chefs knife or Pat P's ice pick to break it into pieces and melt the same way.

      1. p
        Pat P Aug 4, 2004 08:49 AM

        If you will be chopping chocolate often, invest in an inexpensive three-prong ice pick. Throw the hunk of chocolate into a stainless steel bowl and start stabbing away. I've chopped a few thousand pounds of chocolate this way. No mess, no fuss, very fast, and you can directly put the bowl over simmering water for melting.

        1. l
          lannie Aug 3, 2004 04:41 PM

          You could just 'cut' the bar of chocolate with a long serrated bread knife or a chef's knife. As long as the pieces are smaller and pretty uniform in size, they'll melt easily.

          2 Replies
          1. re: lannie
            m
            murrmaid Aug 3, 2004 06:13 PM

            Ditto that. Grating chocolate you're just going to melt anyway is too much work! For just twelve ounces, you'll have no trouble cutting it into chunks with a good knife.

            Put the chocolate on a folded piece of parchment or waxed paper (fold in half or quarters) on top of your cutting board (I'm not a fan of the flexible cutting boards, but that would work too). This will help catch all the "crumbs." You can just pick up the paper and slide it all into your melting vessel of choice.

            1. re: murrmaid
              c
              chococat Aug 3, 2004 06:53 PM

              Put the chocolate in 2 or 3 layers of zip-lock freezer bags, take it outside to the driveway and bang on it with a hammer. Fast and easy and the chocolate doesn't go flying everywhere like it does when I grate it.

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