Before you chop a chocolate bar for baking, here's the easiest way to chop chocolate evenly-so it melts smoothly and mixes perfectly into your desserts.

Sometimes, the recipe calls for chopped chocolate, either for melting or baking into treats like my brown butter chocolate chip cookies. So you start chopping your thick chocolate bar only to end up with a huge mess, chocolate shards flying everywhere, and uneven pieces. 

Learning how to chop chocolate the right way (and without the mess)  ensures smooth melting, even baking, and better tasting desserts. This guide will show you how to chop chocolate for most recipe applications. Let's break it down. 

Why It's Important to Chop Chocolate Properly

For recipes that call for melting chopped chocolate, even pieces help it melt more quickly and evenly. When pieces are uneven, you risk scorching the large pieces.

For candy recipes such as dipped chocolate truffles or chocolate bark, where tempered chocolate is required, having pieces of similar size helps the chocolate melt at a consistent rate, which is essential for proper tempering.

Other recipes specifically call for chopped chocolate where you could easily use chocolate chips because chopped chocolate enhances the texture. Unlike chocolate chips, there are no stabilizers in pure chocolate to keep it from melting so you get that extra gooey chocolate effect. Some would argue that pure chopped chocolate is just better for a richer flavor. 

Although you can use a food processor or a blender to chop chocolate, I would not recommend it. They won't chop the chocolate evenly and will create a mess of fine chocolate dust mixed with larger chunks. 

Types of Chocolate for Baking and When to Chop Them

Chocolate Bars and Blocks:

This type of chocolate is incredibly versatile, whether you're chopping it for classic chocolate chip cookies or melting it for brownies or ganache.

It's also ideal for tempering, the melt-and-cool method that creates smooth, shiny chocolate shapes with a crisp snap. Chop the bar into even chocolate chunks to help it melt quickly and uniformly. For a full tutorial and explanation for tempering chocolate see my post on how to temper chocolate.

Keep in mind that different percentages of cocoa in the chocolate bar affect the hardness of the bar. Dark chocolate is harder than milk chocolate and milk chocolate is harder than white chocolate. 

Baking Chocolate:

Baking chocolate, also sold in bars, is not meant to be eaten on its own. It usually contains little to no sugar and is meant for recipes that include sugar like my classic fudge frosting. Chopping baking chocolate makes it easier to measure and melt.

Couverture Chocolate:

This is specialty chocolate used by chocolatiers and pastry chefs that's more easily found online. It has a high cocoa butter content which makes it more fluid when melted.

This lets chocolatiers apply thinner, more even coating to confections. It must be tempered before using. It's usually sold in small disks and does not need to be chopped before melting. 

Chocolate Chips:

Most chocolate chips have less cocoa butter and contain lecithin, which helps them hold their shape. This makes them less ideal for recipes that call for melted chocolate. Unless you need smaller pieces for something, you would not chop them. 

The Right Tools to Chop Chocolate:

Long serrated knife: You could use a large sharp chef's knife too but a serrated knife is the best knife for chopping chocolate. The teeth help grip the chocolate and keep it from flying all over your counter.

Sturdy cutting board: A large wood or plastic cutting board works as long as it does not move around on your surface. Placing a kitchen towel or slightly damp paper towel under a board can keep it from slipping.

Bench scraper: Use this to gather the chopped chocolate pieces. Don't use your hands. It will get messy! And if you must use your knife,  be sure to use the back of the blade so you don't damage your knife. 

Can I Use a Chocolate Chipper?

A chocolate chipper looks like a mini rake and is used to chop large thick blocks of chocolate. It's not a practical tool for the home baker unless you happen to have bought a very thick bar of chocolate.

In that case, chip away! Start in the corner as desribed above and put pressure down and out as you work. 

How to Chop Chocolate (Step by Step Guide)

1. Gather Your Tools and Chocolate

Start with room temperature chocolate and a clean cutting board.

2. Determine What Size Pieces You Want

For mix-ins (cookies and muffins) chop coarsely. For melting or tempering chop finely.

3. Use Proper Technique to Chop Chocolate

Hold the knife firmly and chop straight down from the corner edge of the chocolate bar using steady pressure. Avoid using a sawing motion. 

4. Continue Cutting

Continue cutting into smaller even pieces using the same motion. 

5. Move the Chocolate Off the Cutting Board

Use a scraper or the back side of your knife to move the chocolate into a bowl.

More Chopping Chocolate Tips:

• Avoid working with chocolate in warm and humid environments or handling it for too long. 
• Make sure you are working with a sharp knife and use a serrated knife if possible, especially for very hard chocolate.
• If the chocolate is too hard, let it sit at room temperature before chopping.
• Store chopped chocolate in an airtight container in a cool dry place.

Chopping chocolate properly using these simple techniques will lead to better results for melting, tempering and baking. My personal preference for the best method is the simplest: just a large cutting board and a sharp, long serrated bread knife.

Test it and try out using chopped chocolate in your favorite chocolate chip cookie recipe! You will see the difference and may never go back to using chocolate chips.