Grated Chocolate

Grating chocolate can add a beautiful decorative touch or enhance the texture of your bakes, but it can also get messy! Follow these tips to make the process smoother:

1. Choose the Right Chocolate
- Use high-quality chocolate for the best flavour and texture. Try using out  Dr. Oetker chocolate for best results. 
- Dark, milk, and white chocolate all grate well, but white chocolate is softer and may be trickier.


 2. Keep It Chilled
- Refrigerate or freeze the chocolate for about 15–20 minutes before grating. This helps prevent melting and makes it easier to handle. Avoid grating room-temperature chocolate, as it can become too soft and messy.


3. Use the Right Tool
- A fine grater or microplane is best for fine shavings. A box grater (medium or coarse side) works well for larger flakes. A vegetable peeler can be used to create chocolate curls. 


4. Handle with Care
- Hold the chocolate with a piece of parchment paper or a kitchen towel to prevent it from melting in your hands. Grate slowly and evenly to avoid breakage.


5. Work Over a Surface
- Grate chocolate directly onto parchment paper or a cool plate to make transferring easier. If you're topping a dessert, grate directly over it for a fresh finish. 


6. Store Properly
- If you're not using it immediately, store grated chocolate in an airtight container in the fridge to prevent clumping or melting.  

Now you're ready to add beautifully grated chocolate to cakes, desserts, and drinks!