Pastry chefs use this lesser-known technique—why shouldn’t you?
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The last part, that's me trying not to eat it all before I make the recipe lol
Whoa it's young Dan! I had no idea he's been with ATK for so long. Thanks for your wisdom, as always!
👍🌹👍🌹
My problem is that i eat it all before chopping.
Thank you sooo much
That last part tho. True.
That helped a lot!
This is very useful but why does that guy looks miserable for the entire video?
Yesterday, I screwed the edge of my new Wüsthof forged Classic chef's knife while chopping ONE piece of hard chocolate. The "damage" is localized where the blade made contact with the chocolate, so I know it wasn't caused by the edge slamming onto the cutting board when the chocolate finally gave up (which I'm sure is also very bad for the knife's edge).
So if you have nice expensive kitchen knives, don't use them to chop hard chocolate.
I chop chocolate this way, but I also got creative!! I go old school most of the time and just chop the chocolate with my bear hand!!
I have a tip on how not eat it a
You can just buy a chocolate bunny or some form of Hershey block and just use that, it makes no difference.
Regular grocery stores only carry chips or "almond bark". Where can those chunks of chocolate be purchased?
Thank you very much, it's very useful! 🙂
hypnotizing watching the chocolate crumble in curtains
This is NOT going to help my "nutritional lifestyle".
My favorite chopping method.. my teeth!!!!