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