than melting it in a big block If it hardens in the bowl, simply heat the bowl in a warm oven or over a bain-marie for 30 seconds (being very careful not to let any water get into the chocolate) or until the chocolate releases from the bowl Heat it enough to spread on the parchment paper as directed Chocolate products should always be stored in a cool room, never in a refrigerator or a freezer Should you have a wine cooler at home this is the absolute perfect place to store chocolate products, at around 60°F/15.5°C and 60 percent humidity TROUBLESHOOTING Your chocolate can be too cold or get too hot Both are simple problems to fix MY CHOCOLATE IS GETTING THICK: Eventually the melted chocolate that you are using to dip your cookies in will cool and thicken because the cocoa butter crystals get cold and seize This is normal You just need to warm up the chocolate slightly in the microwave for 15 seconds at 50 percent power; stir for a full minute, then do the paring knife/parchment paper test before you use it If the test sets up, you can continue using the chocolate MY CHOCOLATE IS NOT SETTING UP: If your chocolate is not setting up after 2 minutes it means that you have overheated it In order to fix this, all you need to do is to crystallize some of the melted cocoa butter and cool the chocolate by adding chocolate couverture coins to it and start the process from the beginning The amount to add is 33 percent of the ... is to crystallize some of the melted cocoa butter and cool the chocolate by adding chocolate couverture coins to it and start the process from the beginning The amount to add is 33 percent of the ... slightly in the microwave for 15 seconds at 50 percent power; stir for a full minute, then do the paring knife/parchment paper test before you use it If the test sets up, you can continue using the chocolate... THICK: Eventually the melted chocolate that you are using to dip your cookies in will cool and thicken because the cocoa butter crystals get cold and seize This is normal You just need to warm up the chocolate