Be sure that the block of chocolate is cool and firm. Grate
on hand grater, cleaning the grater often so that the
chocolate doesn't clog the surface of the blade. You can use a
blender, but be sure to cut the chocolate into small pieces
first.
How to store chocolate
Chocolate should be stored in a cool, dry place at a
temperature of about 60°F. If the chocolate becomes too warm,
the cocoa butter rises to the surface and forms a dusty gray
film known as "bloom." This "bloom" is not harmful and, once
the chocolate is melted, it returns to its natural rich brown
color. If you do store chocolate in the refrigerator or
freezer, take in out and let it stand until it returns to room
temperature before you use it in a recipe. Chocolate is very
sensitive to sudden changes of temperature and you will not
get the best results if you do not treat it with respect!