What you should aware of When melting chocolate or confectionery coating:Don'ts
* Never let water or other liquid to come into contact with it, it may "seize"
* Do not allow it to get too hot. Excess heat will both cause the chocolate to separate, rendering it unusable.
Do's
Check the temperature of the chocolate by dabbing a small amount of it on your lip or the inside of your wrist. It should feel warm, not hot.
If you're using a large block of chocolate, chop it into small pieces so that it melts evenly. The easiest way to do this is on a cutting board, using a serrated knife.
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