I have been buying 100-gram (3.5 ounce) bars recently because they have been on sale. A bar at 65F chops with little effort into the perfect sized pieces for cookies. Use a chefs knife on a wooden cutting board. Chop into 1/4" strips and then chop crosswise into 1/4" chunks. Hold the blade down onto the face of the bar with one hand, and press down the back of the knife with the other hand to prevent slipping, so there will not be too many smaller bits. Takes just a minute per bar and you get the real essence of these cookies. I don't know why you didn't try the knife the first time, i This is great information, Irene. I know that I prefer to use a serrated knife to chop chocolate. I start at one corner of the bar and work my way in. Elisabeth Irene, you make it sound so easy that even I should be able to handle it. Thanks for your good feedback. PJH

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