The best way to chop chocolate for baking—without rediscovering cement-like bits of it on every surface for months to come—is quite easy. All you’ll need are a couple of damp paper towels, a microwave, and a serrated knife. Here’s how. Why soften the chocolate? The less hard, dense texture makes the bar easier to cut, plus it’ll project fewer dusty shavings and there will be less risk of the knife sliding off and nicking a finger.
