If you buy chocolate in big hunks or heavy bars, it can be a bear to break it down into recipe-size pieces, even more bearish if you want small, similarly sized pieces that will melt evenly. The tool that makes this - and more - simple and fast is a long serrated knife.Continued below...
Put your chocolate on a cutting board and, starting at one end, use the serrated knife and a rocking motion to cut the bar down to size.
For melting chocolate, cut the chocolate into smallish flakes - the smaller and more similarly sized the flakes, the more quickly and evenly theyâ€™ll melt.
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