Making chocolate chips for cakes / desserts yourself
You can make chocolate chips for cakes / desserts yourself with the peeler. You simply "peel" grated pieces from the chocolate block or slab. The chocolate should be at room temperature. Stronger pressure produces firmer and larger rolls, e.g. for the surface of the cake, light pressure creates thin rasps, e.g. for the sides of the cake.
I came to it because I once bought a packet of chocolate chips and had such an unsightly greyness, apparently the package had been exposed to temperature fluctuations.
