At John Besh's demo in Aspen, the chef had to chop a lot of garlic for the nouveau New Orleans cuisine he was making. However, he had a technique for getting it minced quickly: smash it. I'm not talking about to remove the skin; I'm talking about after the skin has been peeled off. Place the garlic clove on a cutting board. Turn a large chef's knife on its side so it's perpendicular with the board. Slam the knife with the palm of your hand on top of the garlic clove. If you hit it hard enough, it turns into a pulverized paste. Run the knife through it once and you've got minced garlic in seconds.
What's your method for chopping garlic?