Are there tricks for easily chopping large quantities of chocolate and getting a consistent size so I don't end up with unmelted lumps in my ganache? Or is not chopping worth the extra money per pound to buy the Cluizel for my ganache making, and I can use something else for couverture?
For chopping large quantities of chocolate quickly and evenly....
Depending on the size of the block....
If it is 1kg or larger, this method works well.
unwrap the block so that the end of the block is still in the wrapper.
Turn the block so that it is standing on its thin side.
Support the block by leaning it up against your body and securing the wrapped end under your arm.
Use your other arm to use a STRONG BREAD KNIFE (or serrated) to push down through the end of the chocolate that is on the cutting board.
Adjust the size of the pieces by how wide you slice down. (You can go as thin as shavings if need be.)
Be sure to use the part of the bread knife closest to the handle to achieve the best control.
(I had people take issue with this method before, as they felt that putting the chocolate "under your arm" was unsanitary.....but believe me, this is the most effective way to achieve consistent pieces. A Chocolatier taught me this method, and I still use it to this day.)
P.S. Cluizel may taste great, but is a #$%@%&* to temper without cracks in final product!