(continued) Since the original recipe says to "cut" the chocolate, I wonder why anybody in a test kitchen would think that a scraper or rolling pin would be the way to go. I mean, the moment that the scraper failed, why not re-read the original and just reach for the chefs knife? Isn't that what naturally comes to mind when a recipe says "cut"? And have you PJ never taken a chefs knife to a chunk of chocolate? In all your years at KAF? You seem to have missed out on some real basic cooking experience. You're right, Irene - I'm not much of a cook. Never been to culinary school, don't have good knife skills - which is why I chose other methods to "cut" the chocolate. That, and pure laziness! Thought maybe a couple of good whacks would be fast and work well - nope. Oh well... PJH

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