Chocolate is fun to eat but not so fun to clean up. At best, you're left with a decadent treat and a little residue, but at worst, melting chocolate can leave a burnt, gooey mess that doesn't seem ...

Always finely chop the chocolate – this makes melting quicker and reduces the amount of stirring required to get the ganache to be silky smooth. Over-mixing can split the ganache. Always stir ...

Chocolate melts at about 35°C. We say that chocolate has a higher melting point than ice. Solids and liquids can be changed from one state to another by heating or cooling. Heat melts a solid and ...