Q I have a recipe I'd like to make for Easter that calls for shaved chocolate. I've tried many times to do it, but I've had no luck. Please help.
— Stanley D.
A Stanley, it's time to put down your three-track razor — that will never work. Anyway, as the Easter Bunny will tell you, that can get a little hare-ey!
In a commercial kitchen, we actually strip a big block of chocolate using a knife with the blade aimed straight for your stomach. Don't try this at home!
A melon baller with a sharp edge or a good peeler is the best tool for home cooks. The best type of peeler for this sweet job is shaped a little bit like a slingshot with a swivel blade at the top.
Get a block of chocolate (not bunny shaped, leave the kids' baskets alone) and make sure it is on the cool side, at least room temperature. Start at the edge where two sides meet and shave on an angle. The first or second shaving will be a bit too thin, but after you do one or two, you should have some nice shavings. Dark chocolate is better than milk chocolate for shaving, and besides it's a healthier choice . . . unless you eat the whole block. If you make the shavings ahead of time, you can keep them in the refrigerator in a sealed container until you use them.
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Good luck — I know some-bunny will appreciate all your effort!
