Grated chocolate is an easy way to add texture, movement, and a professional finish to cakes, cupcakes, and desserts. By starting with a solid block of chocolate, you’ll get consistent shavings that can be used as a garnish or decorative accent.
Instructions
Melt the candy coating
Melt the candy coating according to package directions until smooth and fully melted, stirring to remove any lumps.
Form the chocolate block
Pour the melted chocolate into a 4" square pan or plastic container. Tap gently on the counter to release air bubbles.
Set the chocolate
Place the container in the freezer until the chocolate is fully set and firm. Remove the chocolate block from the container and allow it to come to room temperature. This step is important to prevent cracking or snapping while grating.
Soften the edge
Lightly rub the edge of the chocolate block with your hand to warm it just slightly. This helps the chocolate grate smoothly instead of breaking.
Grate the chocolate
Hold the grater firmly and scrape the chocolate block along the edge with steady pressure. Work slowly and consistently for best results.
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Tips & Variations
Use different grater styles to create fine shavings, curls, or thicker flakes.
Candy coating works well and is easy to handle, but real chocolate can also be used for a more traditional flavor.
If the chocolate becomes too soft, return it to the refrigerator for a few minutes before continuing.
Grated chocolate is perfect for finishing cakes, cupcakes, hot cocoa, and plated desserts—and it’s a great way to elevate your presentation with minimal effort.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.
