The chocolate I chopped for yesterday’s cookies.

The best way to chop dark chocolate is not to actually chop but to stab it with the tip of a small paring knife. Dark chocolate is so brittle that it will split neatly where stabbed. If I try to chop it with the edge of the knife, I end up with lots of shavings and crumbs instead of evenly-sized distinct chunks.

That technique doesn’t work at all with milk or white chocolate. They are so much softer and stickier that they need to be actually chopped.