Grating chocolate - this is how it works perfectly
Grating chocolate is essential for numerous delicacies from the bakery or kitchen. In this tip you will find simple methods for grating fresh chocolate in order to create optimal taste experiences.
Grate chocolate - the most delicious fresh for decor
The first thing you should consider is how coarse or fine the grated chocolate should be. Then you decide which rasping method is used.
- Kitchen accessories: hand grater with a stable stand (for medium-fine rasps), mortar or kitchen board with a glass bottle (for rather coarsely divided pieces) and a sharp kitchen knife (for very fine rasps or rough cuts).
- Suitable types of chocolate: In order for the grating to work well, you should not use any chocolate, but select high-quality bars.
- Dark chocolates with a high cocoa content are best suited for grating. You can also grate chocolate couvertures.
- Bittersweet and bitter chocolates are harder, contain less cocoa butter and do not melt as quickly during processing.
- Whole milk or even white chocolate goes better with your sweet creation? It also works: Put the chocolate in the fridge for at least one hour before processing, preferably in the zero-degree compartment.
Grating chocolate is handmade
Latest videos
Chocolate can be grated well with a square grater.
The mortar is suitable for uneven pieces of chocolate.
Fine or coarse: the knife creates different grated chocolate.
You may also think that a food processor with a rasp attachment or a high-performance mixer with a cutting tool can chop the chocolate appropriately in no time. Unfortunately, this is not true. Many electrical devices make chocolate from chocolate. That's why you have to run it by hand.
- Medium-sized rasps : Take the chilled chocolate in your hand with a layer of butter paper or cling film. With the hand grater you can quickly get nicely even chocolate shavings.
- Coarse, uneven pieces: If you need crunchy pieces, we recommend crushing the chocolate with a mortar. Just pound and pound until the result is right. This is also possible with a water bottle and a wooden board.
- Coarse, slightly creamy pieces: An exception when choosing chocolate is recommended if you need slightly pasty, soft chocolate pieces for your dessert. Use, for example, soft nougat or filled chocolate and the mortar.
- Very finely grated or cut pieces: With the knife you can chop both soft and hard chocolate into different sizes. For fine "dust", run it along the cutting edge, for coarse cuts, start a little further back. This method is only suitable for small quantities.