When making chocolates, you, first and foremost, need some skill. Melting chocolate is just not that easy and you have to acquire some experience. Stirring too much is bad, since the chocolate will become grainy. Heating it too much is also bad, since it will also become dry and grainy. Under all circumstances, the following applies: if at first you don’t succeed, try and try again. And be prepared for some failures. For your first chocolates, stock up on some extra chocolate. Then you can make another batch, no worries! the best temperature for chocolate is 40C (104F), hence a little warmer than body temperature. Just check with your finger.
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