Sorry I forgot where i got information from, so will try to find back the source to give them credits.
1. Store fine chocolate in a cool place, approximately 65°F (18°c) but not in the refrigerator, as any moisture will alter the chocolate's appearance.
2. A "bloom" will develop on chocolate that has been exposed to high temperatures. This doesn't affect the flavor or freshness, but gives the chocolate a gray cast which is the cocoa butter rising to the surface.
3. Be careful not to drop water into your chocolate unless the recipe specifies it. The water will change the consistency of the chocolate, causing it to tighten or harden.
4. Don't cover melting chocolate with a lid as the steam will collect and fall as water droplets. Use a light cloth cover if needed.
5. Use low heat when melting chocolate. Chocolate scorches easily and becomes a grainy mass unsuitable for use.
6. Do not use butter as a thinning agent. If you need a less viscous chocolate for a particular purpose, look for one with a higher cocoa butter content.
7. Chocolate will continue to melt even after it is removed from a heat source. Care in heating is needed as the temperature will rise well after removal from heat source.
8. Unsweetened chocolate will liquefy when melted. Sweetened chocolate will hold its shape until it is stirred.
9. Chocolate flavored coating is used for glazing, dipping and molding as it needs no tempering. Coating contains cocoa plus a vegetable oil instead of cocoa butter. the quality, consistency and flavor is no where near real chocolate but coatings are popular because they are easier to use.
10. Gourmet chocolate is very sensitive to odors. Be careful when storing near other foods. Also make sure all utensils are clean and odorless.
11. When blending chocolates such as milk chocolate with bittersweet chocolate, make sure and use the same brand. Different companies put different ingredients into their chocolate which may not mix smoothly.
