1,553 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to break a chocolate bar into small pieces

Name: How to break a chocolate bar into small pieces
Prep time: 1 min
Total time: 1 min
Yield: 1 bar
Cuisine: French
Ingredients: 200 g dark chocolate

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.

170 K 3.6/5 (52 reviews)

1 min.

Easy

1 bar

1 Ingredient

Last modified on: February 21^th 2011

For 1 bar , you will need:

1 200 g dark chocolate
Total weight: 200 grams

Times for this recipe

Preparation: 1 min.

Step by step recipe

Stage 1 - ⌛ 1 min.

How to break a chocolate bar into small pieces : Stage 1

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...

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	4 RDI=2 %	130 RDI=10 %	60 RDI=9 %	1,060 RDI=50 %	4,440 RDI: 50 %
Per 100 g	2 RDI=1 %	60 RDI=6 %	30 RDI=5 %	530 RDI=30 %	2,220 RDI: 30 %

Possible allergens in this recipe: milk

How much will it cost?

For 1 bar : 1.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Dark chocolate

Like these other recipes: Millefeuille, "BN style" chocolate-filled biscuits, Chocolate Chantilly , Mousse with two chocolates, Chocolate madeleines, ... See them all 39

Other recipes you may also like

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017484 K4.2 2 hours 15 min.

Chicken nems

Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like...

April 6^th 2017529 K3.8 2 hours 25 min.

Beetroot and cream cheese verrines

Diced beetroot, marinated in lemon juice and walnut oil, between layers of cream cheese with herbs.

May 29^th 2013125 K5 2 hours 50 min.

Fillets of sole meunière

Sole "meunière" gets its name no doubt from the flour used to coat the fish ("meunière" is French for miller's wife). It is a classic of French bistro cuisine, rich with butter, basically simple, but easy to do badly. Here are all the tips you need to succeed, using fillets rather than fish on the bone.

November 10^th 2014214 K4.3 25 min.

Cochelin d'Evreux

This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.

September 10^th 201891 K5 2 hours 2 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.