Tips for working with chocolate

A few things to keep in mind when working with chocolate, candy melts, candy coatings, ect.
Chocolate cannot get water in it, it will seize it up.

Melt the chocolate slowly DO NOT OVER HEAT.

Melt the chocolate in 30 sec increments stirring in between heatings.
COLORING your chocolate. There are a couple of options here. You can use candy oil colors. I prefer Americolors. You can also use gel colors for cake decorating BUT you need to add a product called Flo Coat so the gel color won't seize the chocolate. You can also purchase pre colored chocolates, candy melts, ect.

If your chocolate is hard to work with don't make it hotter, it will ruin the chocolate add paramount crystals  or Crisco to it and it will help relax and smooth out the chocolate.

Store in a cool dry place. Do not store in fridge or freezer. Chocolates will last a long time if stored properly.

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