How to Chop Chocolate

Hold the bar steady with one hand and begin chopping with a large chef's knife from the corner of the bar. It is easiest to chop a pointed edge because it isn't as wide as the whole bar. This way you will also get nice shards of chocolate that will melt easilly.

As you cut down the corner of the bar, you will be creating a new corner on the other side. Change the angle of the knife to start chopping on that other side. You will find that this makes it easier to chop through.

Rock the knife back and forth and keep your non-dominant hand on the bar to steady it as you chop. Keep changing the angle of the bar and chocolate until you get to the end of the bar. If you want to have even smaller chunks you can run the knife through the shards once again.

This is a great way to prepare a chocolate bar for melting because it will melt quickly and evenly. When melting chocolate it is important to be careful that no part of the chocolate becomes too hot. If it does, you may seize the chocolate and it will loose its glossy and smooth texture.