How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.
163 K 3.6/5 (52 reviews)
1 min.
Easy
Last modified on: February 21th 2011
Times for this recipe
Preparation: 1 min.
Step by step recipe
Stage 1 - 1 min.
Do not unwrap the chocolate, but hit the bar hard on the work surface several times (change the place where you are holding it each time). The bar breaks into small pieces in the paper. After that all you need to do is open the wrapping over a bowl, and drop the pieces in.
Be careful how you choose the quality of the chocolate, and its packaging: "Fondant Dessert" from Nestlé for example is good because it's well wrapped in strong paper. I did the same thing with a cheap chocolate, and the bar flew apart in two pieces when I hit it for the first time...
Be careful how you choose the quality of the chocolate, and its packaging: "Fondant Dessert" from Nestlé for example is good because it's well wrapped in strong paper. I did the same thing with a cheap chocolate, and the bar flew apart in two pieces when I hit it for the first time...
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked. October 3rd 20192.10 M 23.7 7 hours 55 min.
How to heat plates
In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot dishes to your guests, and as a hot plate can wait longer than a cold one, it can sometimes help to avoid panic in the kitchen at serving time. Here are some simple ways to heat your plates. February 21th 2011219 K 43.7 25 min.
Butter cream
Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish. October 13th 2010336 K4.4 60 min.
Blackcurrant, vanilla and lime verrine
Vanilla-lime, confectioner's custard and blackcurrant coulis, topped with a layer of whipped cream (chantilly) and dusted with a little matcha green tea powder. Light and flavoursome. September 12th 2010201 K4.9 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.