Working with Chocolate

When you are doing anything chocolate-related, always make sure you are working in a cool environment, I prefer an air-conditioned room set to 18°C (64°F) for most of my chocolate work. Also ensure your work surfaces and equipment, such as bowls, palette knives and spatulas are meticulously clean. Invest in a digital thermometer so you can check temperatures accurately and store unused chocolate in sealed plastic containers in the pantry.