How to Chop Chocolate

Chopping with a Knife

Obtain your chocolate. The type of chocolate depends on what you’re making, and what type of chocolate you like. You can choose from dark, milk, or white chocolate. Chocolate can be bought at almost any grocery store. Keep in mind that some types of chocolate are easier to chop than others. Chocolates with a higher percentage of cocoa butter and milk solids are easier to chop than unsweetened chocolate.

Take out a cutting board. Make sure you have made a clear space in your kitchen. Choose a stable cutting board. A dry, plastic cutting board is the best choice. A wooden cutting board works perfectly fine if it is very dry. Put the cutting board on a table or counter on your kitchen. Place the chocolate on a cutting board. Wooden chopping boards are more prone to contain moisture, which you want to avoid when chopping chocolate.

Choose a knife. You will need to use a long-bladed knife. You need to use this type of knife because it will provide room to chop the chocolate and provide protection for your fingers. A serrated knife is recommended if you want your chocolate to be finely chopped. A chef’s knife is a better choice for larger chunks of chocolate, though it will work if you want a finer chop too.

Hold the knife correctly. Firmly grab the knife handle in the hand you favor. To have more control over the knife, place your hand on top of the dull side of the blade as you cut. You should place your hand towards the end of the knife, but not at the point. To chop, use the part of the blade closest to the handle for the most force. You should use one hand to hold the handle, and the other handle to exert force.

Start cutting at a corner of the chocolate. Chopping chocolate is easier if you start at the edges and cut at an angle. Choose any corner to start from. Begin chopping as finely or as chunky as you desire. Rock the blade from point to hilt as you begin to chop. For a fine chop, you should begin chopping only a few millimeters at a time.

Rotate the chocolate as you chop to make it easier. Turn the knife towards you in a semi-circle as you chop. Continue chopping the chocolate until you have made it all the way through the block or bar. There should not be any large chunks of chocolate left when you are done. Using the part of the knife closest to the handle gives you more control. Depending on the size and type of chocolate, cutting it might take some arm strength.

Go back and chop again if necessary. Look over the chopped chocolate to see if you are satisfied with how fine or chunky it was chopped. If you are not satisfied, repeat the chopping process until the chocolate is the way you want it. You do not have to start at a corner or rotate while you chop this time since it is no longer in one piece. Once it is finished, you can put the chocolate into a bowl to weigh for the recipe. Make sure to subtract the weight of the bowl.

Using a Chocolate Chipper

Purchase a chocolate chipper. A chocolate chipper is a tool made specifically for chopping chocolate. One can be purchased on Amazon, or at a culinary supply store. It looks similar to a tiny pitchfork, and it is typically around $5. This is a good method if you find that chopping chocolate with a knife requires too much strength. A chocolate chipper requires less strength and force. This may only be a worthwhile investment if you will be chopping chocolate enough for the investment to pay off. Ice picks look similar and can do the same job.

Prepare your area. Make sure you have a clean, open space in your kitchen. You will probably want to work at a kitchen table or counter. Keep a bowl in your area to place the chocolate in if you will be chopping a large amount. Take a kitchen scale and weigh your chocolate to make sure you are using the right amount for your recipe.

Get a cutting board and baking sheet. It is likely that little pieces of chocolate will go flying across the room with this method. To prevent this, take a rimmed baking sheet and place it on a damp towel. Then, place your cutting board inside of the baking sheet. Placing the cutting board inside of the baking sheet prevents the chocolate from flying off of the counter or table. The damp paper towel keeps the baking sheet in place.

Wedge the chipper into the chocolate. Hold the chocolate chipper with both hands, and push it into the chocolate. Start at the edge of the chocolate and wedge the chipper in as close or far apart as you desire as you move through the chocolate. You should make a repeated up and down motion, as if you were stabbing the chocolate. You can go back and use a chef’s knife to cut up the pieces of chocolate if you want it very fine.

Continue using the chipper until the chocolate is completely chopped. The place where you choose to start and stop chopping the chocolate does not matter. All that matters is that you wedge the chocolate chipper into the chocolate until it is completely chopped up.

Hitting the Chocolate

Leave the chocolate in its packaging. It will be easier to hit the chocolate with an object if it is not exposed. Exposed chocolate will likely fly everywhere, so leaving it in packaging will keep it in one place. It’s okay if the chocolate is already out of the packaging. You just need to cover it in plastic wrap. It is also an option to put the chocolate in a jumbo Ziploc bag.

Place the chocolate on a countertop or table. Make sure the place you plan on hitting the chocolate is sturdy. A weak table or counter may be damaged if it is hit with too much force. You can place the chocolate on top of a cutting board for added protection.

Choose a tool. There are several tools you can use to hit the chocolate. It is recommended to use a French hardwood rolling pin. You can also use a hammer if you do not have a rolling pin. The tool should not come in direct contact with the chocolate, but make sure it is clean just in case it does. A rock or regular claw hammer with a fiberglass or metal handle is recommended.

Whack the chocolate with your tool. Start by hitting the middle of the chocolate block. Don’t use so much force that you break the surface that the chocolate is on, but don’t use so little force that it does not break it all. Hit the chocolate with your chosen object as many times as necessary until it breaks down to your liking. You should stop hitting the chocolate when it feels like there are no large chunks left If you are using a rolling pin, make sure you’ve lined it up to hit the chocolate. Slowly bring the pin down a few times to test it out. The pin can break if it is not properly aligned. Be mindful of anyone in your area. Do not hit them with the hammer or rolling pin.

Cut it up with a knife for an extra-fine chop. Unwrap the chocolate from its packaging when you are finished hitting it. Observe the chocolate to see how it has been broken up. Go back and chop it with a knife if it is still too chunky for you. Use a serrated knife or chef’s knife. Hold the handle with one hand, and the dull top of the knife with the other. Cut through the chocolate until it is to your liking.