All you chocoholics who work with bulk chocolate know that getting the blocks broken down into easily melted chunks can be problematic. I was fortunate in that when I first started taking classes in truffle making from Alice Medrich, of Cocolat fame, I was living in San Francisco where there are a lot of antigue stores to browse, especially for old kitchenware. I found the ice pick pictured in one of those stores and it has been my best friend for many years now, when it comes time to get the chocolate broken for sauce making, ganache and trufffle center making or whenever I need small pieces. Not sure where one can find these ice picks now, since ice boxes were long ago replaced by fridges… but there must be some left. So, take my advice, and if you are breaking chocolate bars down into pieces on a rather frequent basis, one of these items will be very handy. And would make a great wedding, Xmas or housewarming present. Heck, you could even send me one as a backup!!
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