Mistake: You overheat chocolate
Have you ever overheated your chocolate and it comes out scorched, hard, or grainy instead of deliciously smooth and creamy? I’ve personally made this mistake, and it’s a sad one. Take your time when heating chocolate. Heating a little at a time (if using the microwave) and stirring in between intervals (every 15-20 seconds) is key to making the chocolate smooth. If you are heating it on the stove top, go slowly and remove from heat before its fully melted. Once you’ve reached the “oh man, its starting to get really hard” stage, there’s no turning back.