Chocolates with a higher percentage of cocoa butter and milk solids are easier to chop than unsweetened chocolate.
Wooden chopping boards are more prone to contain moisture, which you want to avoid when chopping chocolate.
You should use one hand to hold the handle, and the other handle to exert force.
For a fine chop, you should begin chopping only a few millimeters at a time.
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.
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.
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.
Take a kitchen scale and weigh your chocolate to make sure you are using the right amount for your recipe.
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.
You can go back and use a chef’s knife to cut up the pieces of chocolate if you want it very fine.
It is also an option to put the chocolate in a jumbo Ziploc bag.
A rock or regular claw hammer with a fiberglass or metal handle is recommended.
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.
