"nobody" > wrote in message
...
> Dee Randall wrote:
>> "Janet Wilder" > wrote in message
>> ...
>>> Dee Randall wrote:
>>>> http://fantes.com/images/2857ice_utensils.jpg
>>>>
>>>> http://fantes.com/images/12112chocolate.jpg
>>>>
>>>>
>>>>
>>>> 73.5% El Rey chocolate -- using the above chipper and grater, serrated
>>>> knives, nothing did the job even using DH's gorilla tactics.
>>>>
>>>> The chocolate was a year old and I've used 99% chocolate, but this beat
>>>> all!!! Hard as a rock.
>>> Do you have a Mouli grater? If you can chip off small rocks, the Mouli
>>> should handle it.
>>
>>
>> Yes, they would definitely be "rocks."
>> I googled images of Mouli and I can't see any that would handle this
>> chocolate. I think I will try melting some; perhaps it's lava :-))
>>
>> Thanks for your helpfulness.
>> Dee Dee
> ROTFL -- now you are making me wonder if my > than year old El Rey has
> also become a rock :-)
>
>
> Ellen


Maybe if it is in the 60's percentile, it will be better.
I don't like wasting money on buying sugar in chocolate, so I try to go at
least 73%.

Many chocolatiers have gone to using wax, so I've heard; maybe that's what
is causing the hardness? Or would wax be easier to break off, like lava, in
chips?

Dee Dee