Always Use good chocolate made with good ingredients
— all natural, cocoa butter, cocoa solids so no palm oil or vanillin
—check the label so you know what you are buying
Use the chocolate you like to eat, buy a few different brands and do your own taste-test to work out what you like best.
Keep your chocolate in a cool dry place- but not the fridge.
Store it at around 15 degrees.
Don’t work in a hot and humid environment, this can cause chocolate to ‘bloom’
Practice practice practice
Don’t be scared to experimentwith flavours and textures its fun
use 70% plus dark chocolate for best results
traleeculinarygangsters 