Chopping chocolate in the Thermomix® takes just 5 seconds. Put 100 g of chocolate in the mixing bowl, speed 7, done. The shavings are fine enough for melting, baking or using as a topping. Works with milk chocolate, dark chocolate and white chocolate.
Grated Chocolate in the Thermomix®
Ingredients 0 / 1 ✓
- 100 g chocolate e.g. milk chocolate, dark chocolate or white chocolate
Instructions 0 / 2
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1
Prepare the chocolate.
Break the chocolate into pieces and place in the mixing bowl.
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2
Chop the chocolate.
Chop the chocolate for 5 seconds / speed 7.
Tip: Grating chocolate works best when the chocolate is chilled or frozen before chopping.
You can make grated chocolate with any type of chocolate, whether milk, dark or white chocolate.
Store the grated chocolate in an airtight container.
Nutrition per serving
5 seconds at speed 7: why this is the right setting
Break the 100 g of chocolate into pieces before chopping and place in the mixing bowl. Then chop for 5 seconds at speed 7. Speed 7 is strong enough to grate the pieces evenly, but not as fast as speed 10, where the chocolate can start to melt from the friction heat. The result: fine, dry shavings that do not clump together.
For larger quantities (up to 200 g), extend the time to 8 seconds. More than 200 g at once does not work well, because the top pieces are no longer reached by the blade. In that case, it is better to do two batches.
Cold chocolate grates better than room-temperature chocolate
The colder the chocolate, the cleaner the result. We place the bar in the freezer for 15 minutes before chopping. The cold prevents the chocolate from softening due to blade friction and sticking to the mixing bowl. This is especially important with white chocolate and milk chocolate, as both have a lower melting point than dark chocolate.
Milk, dark, white chocolate: all three work
Every type of chocolate can be chopped in the Thermomix®. The difference lies in the texture of the shavings:
- Dark chocolate (60 % cocoa or more): Produces the finest, driest shavings. Ideal for baking, mousse au chocolat or as a cocoa substitute in hot chocolate.
- Milk chocolate: Slightly softer and more likely to clump. Chill well beforehand. Great as a topping on ice cream, porridge or pancakes.
- White chocolate: The most delicate, melts the quickest. Freeze before use and chop for only 3 to 4 seconds at speed 7. Perfect as decoration on cakes or mixed into cookie dough.
For melting, baking, decorating: how we use the shavings
Chopped chocolate is the base for many recipes. Grated, it melts faster and more evenly than whole pieces because the surface area is larger. We use the shavings for:
- Melting: Melt the shavings in the Thermomix® (5 min, 50°C, speed 2). For glazes, pralines or chocolate cake.
- Baking: Stir into muffin batter, brownie batter or cookie dough. The shavings distribute more evenly than coarse pieces.
- Topping: Sprinkle over ice cream, Tiramisu, cappuccino or desserts.
- Hot chocolate: Stir 2 tbsp of shavings into 200 ml of hot milk. Melts instantly with no lumps.
Stored airtight, the shavings keep for 4 weeks
Fill the chocolate shavings into a screw-top jar or an airtight container and store at room temperature. Do not put them in the fridge, as condensation forms and the shavings clump together. Keep away from direct sunlight and heat. This way the shavings stay fresh for 4 weeks. Larger quantities can also be frozen and used straight from the freezer.
