The Static Electricity Voltage of Chocolate - Or, How Many Electrons are in Your Semisweet?
This is my first thread start so please be patient with me!
When Julia Child was approaching her 85th birthday, the Candy and Chocolate Manufacturer’s Association commissioned a cake to be make in her honor. Marcel Desaulnier created it and it’s a killer. The main ingredient is about 18 oz. of grated chocolate. And that’s a good thing, but grating chocolate is hard! You really can’t use a food processor because of the heat from the rotating blade and doing it by hand is tedious.
And then there is the static electricity.
You can sit and grate a one pound block of chocolate and be as neat and tidy as you like, but when you go to move the grater, fooooosssshhhhh!!! Chocolate shreds fly up and out in every direction. Same for the processor method. Metal bowl, hard plastic, soft plastic - it doesn’t matter. I have considered wiping down the bowls and utensils with a Clingfree dryer sheet except I don’t think the smell or taste would be very appetizing.
Any suggestions? I haven’t tried varying the heat or humidity yet. In truth, whenever someone wants me to bake this cake I make them do the shredding and deliver unto me 18 oz. of pre-shredded chocolate (usually with more knuckle skin than they care to admit).