This part is referred to as the "snap". Chocolate should break clean and crisp, without crumbling or breaking into layers. Be certain the chocolate is at the correct temperature. Chocolate that is too cold will splinter, while chocolate that is to warm will warp and separate. Chocolate should never crumble or break into layers, as this is a sure sign that it is not good. Ideally, chocolate will break cleanly with an audible snap and a crisp break.
