...as a larger grid-like cookie cutter? I have this great recipe for chocolate cookie bark and after it's chilled you're supposed to break it into pieces by hand. Well, that's all fine and good (except that then you get a bunch of different sized pieces, plus fingerprints on each one!) but what if I could pour it into some sort of mold to begin with, or if once it was all spread out on the cookie sheet I could set a grid-like cookie cutter over it and have it chill into smaller uniform pieces? Is there such a thing?

Do you have a chefs knife (Longer blade)? Why not cut the bark? Form the dough into longer strips so that the width can be cut and vice versa.

How about using a pizza cutter?

A pizza wheel was what I was thinking, too. Try to get a professional one. It will outlast you, and can go through every thing but bone. Remember that the bark that you are trying to look like comes in irregular shapes. Use the wheel at different angles.


$5.99 Giant size pizza wheel

This traditional style extra large pizza cutter works great on those multi topping pizza's. Features extra sharp stainless steel blades, and wood handle. Blade is approximately 3.75" diameter.

OR

Oops. Picture too large. Basically, it's a large two-handled chef's knife. Some come curved, so that you cut with a rocking action. They're great for mincing and fine chopping, too.
$11.99
14" Stainless Pizza Chopper

cuts pizza and vegetables effortlessly heavy gauge stainless steel construction!

Please note picture shows Bialetti Logo, this item is not Bialetti.

More information here.

http://www.kitchenfantasy.com/

This is a more traditional one than the one whose picture was too large.

That's more traditional? I've never seen such a thing -- where's the cutter?

It's just a two-handled knife with a curved blade. You cut across a pizza with a rocking motion. An experienced cook can easily cut a pizza into eight pieces in less than 5 seconds, with no trouble. They are much safer than regular knives and even wheels, since both of your hands are on top and not over a sharp edge. (Just don't let anyone grab for a piece until you are done cutting!) They are even better when cutting a deep dish pizza.

The one whose picture was too large is basically a flat piece of steel with one sharp edge and a curled edge opposite it. It can't be used as efficiently as the curved two-handled knife.

Thanks, guys. I have tried cutting it once it's cooled and it just breaks pretty much where it wants to regardless of how I cut it. It just kind of splinters under the knife. I'll try a pizza cutter next time. I made it this weekend, though, and scored it with a knife before putting it in to cool and broke apart much better after that. Thanks!

Is there some stage during baking when you could pull it out of the oven for 60 seconds to quickly score or cut the sheet while it still has plasticity?

It doesn't bake. You melt the chocolate in the microwave, mix it on a cookie sheets and then chill for an hour. I suppose I could score it mid-chill, though...

More thoughts: Find some of those old-fashioned ice-cube trays with aluminum grids. Keep the grids & throw away the trays & levers. It may be possible to remove alternate slats to increase the grid spacing (nobody wants tiny cookies), but you might need several to cover the sheet.

Or look under office supplies for a plastic organizer shaped like a grid of pigeon holes -- it could also serve as a cookie separator (you might have to drill vent holes). As long as it doesn't get hot, any cleanable plastic is allowed.

You can even buy acrylic or styrene panels that can be cut, slotted, and cemented into a grid (similar to cardboard separators) to your exact specifications.