How to Grate Chocolate For Garnishing Your Desserts
Grated chocolate is an incredibly easy way to add a touch of elegance to your desserts, from classic cookies and cakes to decadent ice cream sundaes and hot cocoa.
It takes minimal effort, but it makes your creations look about 10 times classier. Here’s everything you need to know to grate chocolate perfectly every time:
Grated Chocolate vs. Shaved Chocolate
Though they both serve the same purpose, there is a difference between grated chocolate and shaved chocolate.
Grated chocolate is, well, grated. A grating tool (like a microplane or cheese grater) is used to shred the chocolate into fine pieces.
Shaved chocolate, meanwhile, looks more like tiny chocolate ribbons. You can use a sharp knife or a vegetable peeler to achieve these curly strips.
Best Chocolate For Grating
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You can grate any chocolate, but harder varieties will give you better and more precise results. For instance, dark chocolate with a high cacao percentage will work a lot better than white chocolate. If you must grate a soft chocolate bar, chill it in the fridge or freezer first.
How to Grate Chocolate
First thing’s first: Select your tool. It’ll be easier if you have a grating tool like a microplane or cheese grater. If you’re short on supplies, though, a knife will work just fine.
With a Microplane or Box Grater
Cut your chocolate bar into a chunk that will fit comfortably in your hand. Chill your microplane or grating tool of your choice in the fridge for about 15 minutes, along with your chocolate chunk. This will keep the chocolate from melting in your hand as you grate.
Grip the microplane or other tool with one hand and the chocolate (gently!) in the other. Hold them over your dessert and run the chocolate along the microplane. This will create a dusting effect. Continue until you're satisfied with the amount of grated chocolate.
With a Knife
Chill your knife in the fridge for about 15 minutes, along with your chocolate. This will keep the chocolate from melting in your hand as you grate.
Chop the chocolate into tiny pieces. You want to create a dusting effect, so make them as fine as possible. Sprinkle the finely chopped chocolate over the dessert.
