Frequently Asked Questions:
Can I dye white chocolate?
You can use food coloring in white chocolate, but avoid water-based food coloring. Use gel colors.
What to do with leftover chocolate?
Spread excess chocolate over plastic wrap, let it cool, then break it into pieces and store it for a future project. The same can be done with dark or white chocolate.
Can I melt chocolate in the microwave?
Yes, but microwaving has a higher risk of burning chocolate. Place chopped chocolate into a microwave-safe bowl and heat for 30 seconds, stir, then heat for another 30 seconds, stir, and heat for one or two 15-second increments until
the chocolate is melted, stirring. Keep the chocolate temperature between 90˚-95˚F.
Why should chocolate be tempered?
Tempering is a method of heating and cooling chocolate to stabilize it, resulting in chocolate that has a nice shine and snap and won’t be sticky to the touch.
