htc
Head Chef
Just wanted to see how everyone else does this. I have several recipes at home that call for grated chocolate. I just use the same grater I use for carrots. I find that eventually the chocolate kind of melts in my hand from the heat. Any way to avoid this?
Also the tiny chocolate pieces tend to fly everywhere. Any ideas on how to do this a bit "cleaner"?
Is grated chocolate the same as shredded chocolate?
Thanks!
Also the tiny chocolate pieces tend to fly everywhere. Any ideas on how to do this a bit "cleaner"?
Is grated chocolate the same as shredded chocolate?
Thanks!