Chocolate Coconut Slice | Most Popular Recipe (2024)

FAQs

How to stop chocolate cracking when cutting slices? ›

Allow the slice to set in the fridge (preferably overnight before cutting). Remove the slice from the fridge and place onto a chopping board 30 minutes before cutting. This will allow the chocolate to soften slightly which prevents it from cracking. Use a knife to gently 'score' through the chocolate layer first.

Take your slice out of the fridge for 30 minutes before you cut it into pieces. Knife Recommendations - use a small serrated knife to score straight lines through the chocolate layer. Then use a large flat knife to gently press down through the caramel and base layers.

Dip the Knife in Hot Water

Dipping the knife in hot water before cutting will prevent tearing, uneven slicing, or frosting sticking to the knife. The residual heat of the knife ensures that the frosting stays where it is supposed to be and helps the knife slide through it like butter.

2 Ways to Prevent Chocolate Coating from Cracking

A good place to start is by adding 1 part of neutral vegetable oil to every 6 parts of chocolate. I.e., for 1 kilogram of chocolate, add 150 grams of vegetable oil such as grape seed or sunflower oil.

For bars or blocks, it is best to cut in a straight, downward motion using a sharp knife. For round or irregularly shaped chocolates, a gentle sawing motion with a serrated knife may be more effective to prevent cracking.

Try milk instead.

If you don't want to make a special trip to the store, you can use whole milk with an extra tablespoon of butter in place of the heavy cream. It may not be quite as thick, but it will work in a pinch!

How do you cut Millionaire's Shortbread without it Cracking the Chocolate top? Here are a few tips: use a serrated knife when cutting, using slow and continuos motions. make sure you chocolate and caramel layers have fully set before cutting otherwise everything will ooze out the sides.

Put both knives into a large measuring cup, add boiling water onto the knives, and before cutting the chocolate or the dessert into pieces, wipe the knife with a towel. The warm knife will easily cut through without cracking.

Add a tablespoon of oil to the chocolate once it's melted.

So you have no problems cutting the chocolate later once it's set in the fridge. Sometimes cold chocolate can crack but that little touch of oil ensures perfect slices every time. I usually use vegetable oil or coconut oil, but any mild tasting oil should work.

Gently heat both broken surfaces with a lighter very briefly until the surface looks wet. Place both pieces of chocolate on a flat surface and gently press together. It is important to do this quite quickly before the chocolate sets again. Hold gently for around 5 seconds to make sure the pieces are stuck together.

How do you keep melted chocolate from splitting? ›

If you're melting chocolate into a sauce or other mixture, the higher the cacao percentage is, the more liquid you need to add to stop the chocolate from seizing. So if you're thinking of going off-recipe and adding dark instead of milk, you might want to add an extra splash of liquid.