Cooking Tips: Chocolate
Store your chocolate, tightly wrapped, in a cool (60° to 70° F), dry place. If you discover your chocolate has developed a "blotchy" appearance, it's likely been stored at too warm a temperature and means the cocoa butter has risen to the surface. The chocolate can still be used—its flavor won't be affected.
Chocolate scorches easily and must be treated gently. Always melt it slowly over low heat in a double boiler over simmering water, or in a bowl in the microwave at 50 percent power or on the defrost setting. Four ounces takes two to three minutes, though the timing will vary depending on the oven and the type and amount of chocolate. Start with the least amount of time and continue to heat for 30-second intervals. The chocolate shouldn't appear melted. Heat it only until it yields easily when you press a finger into the chocolate. Then remove the chocolate from the heat and stir until smooth and completely melted.
Though you can melt chocolate with liquid, even a drop of moisture in melted chocolate will cause it to "seize" or clump up and harden, taking on a dull, matte finish. Frequently, this can be fixed by immediately adding some Crisco® Oil to the chocolate. Use one tablespoon Crisco Oil to each six ounces of chocolate, then slowly melt it again, stirring until smooth.