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    Grating Chocolate

    Grating chocolate can be messy and frustrating unless you follow some simple steps. Grated chocolate tends to either fly all over your work surface or have static cling and stick to both your hands and the grater. To prevent this, warm the chocolate slightly prior to grating. To warm the chocolate, microwave on DEFROST for approximately 1 minute for each square or hold the wrapped chocolate between your palms for a minute or so.

    Place a piece of waxed paper onto a flat surface. This helps to collect all the little pieces that will fly away and is much easier and less messy than trying to grate into a dish. You can use either a fine or a coarse grater depending on your preference. Coarsely grated chocolate is a nice decoration on cakes or desserts. Finely grated chocolate is a good stir in addition to cake batters or to garnish glazed or coated cookies or candies.

    Grating Chocolate
    Grating Chocolate