Store chocolate at an even temperature to prevent it from ‘blooming' (developing a rough surface). If this happens, don’t throw it away – the chocolate is still good for melting and cooking. Always keep chocolate well wrapped to avoid contact with the air.
Adding a small pinch of salt to most chocolate cakes, bakes and frostings brings out the chocolate flavour and improves the bake.
If you’re working with chocolate and it’s on the cusp of turning grainy (‘seizing’), you may be able to save it. Stir in 1 tsp sunflower oil and it may, if you're lucky, return to silky smooth. However, if it’s become totally solid or very granular, it's best to start again.
Don’t let water drip into melting chocolate or attempt to melt it in a steamy kitchen. Even a small amount of moisture causes seizing.