How to Use a Ribbon Grater for Even Chocolate and Cheese Curls

Quick answer

To get even chocolate and cheese curls, use a light, consistent pressure and a bi-directional motion—glide the food up and down over the ribbon blade rather than pressing hard in one direction. The Artisan Series Bi-Directional Ribbon Cheese and Chocolate Grater is designed for this back-and-forth technique, which produces fluffy, uniform shavings.

Step-by-step: even chocolate and cheese curls

1. 1. Start with cold, firm ingredients: Chill chocolate and firm cheeses (like Parmesan) in the refrigerator for at least 30 minutes before grating. Soft cheeses like cheddar should be cold but not frozen. A common mistake is grating at room temperature, which causes smearing and clumping. Cold ingredients grate more cleanly and hold their shape.
2. 2. Set up a stable workspace: Place the grater flat on a cutting board or hold it securely over a bowl. The Artisan Series grater has a wide surface area, so make sure it sits level. Checkpoint: the grater should not wobble when you press down lightly. A stable base prevents uneven pressure and accidental slips.
3. 3. Hold the food at the correct angle: Hold the chocolate or cheese at a 45-degree angle to the blade, with the edge resting gently against the surface. Don’t press hard; let the blade do the work. Mistake to avoid: holding the food vertically, which can cause the blade to dig in and create uneven shavings. A shallow angle gives you more control and longer curls.
4. 4. Use light, bi-directional strokes: Glide the food up and down over the ribbon blade in smooth, continuous motions. Apply even, gentle pressure on both the push and pull. Checkpoint: you should hear a soft, consistent sound—if you hear scraping or feel resistance, you’re pressing too hard. Consistent rhythm produces uniform curls and prevents clogging.
5. 5. Grate in small batches and check texture: Work in short bursts of 5–10 strokes, then check the shavings. If they are uneven, adjust your pressure or angle. For chocolate, stop before the piece becomes too small to hold safely. Mistake to avoid: grating a large block all at once, which can warm the food and lead to messy clumps. Frequent checks let you correct technique before you ruin a whole block.
6. 6. Clean the blade promptly: After use, rinse the grater under warm water and use a brush to remove stuck-on bits. Do not put it in the dishwasher unless the manufacturer specifies it is dishwasher-safe. Checkpoint: food residue left to dry makes cleaning harder and can dull the blade over time. Prompt cleaning preserves the blade’s sharpness and performance.

Product facts

• Artisan Series Bi-Directional Ribbon Cheese and Chocolate Grater: The stainless steel ribbon blade is designed for both hard and soft cheeses, such as Parmesan and cheddar, as well as vegetables like onions and potatoes. This versatility means you can use one tool for everything from topping a pasta dish to prepping ingredients for a casserole, without switching graters.