Melting
Use a metal or glass bowl, not a plastic bowl when melting, in order to conduct heat evenly. Do not let the bowl touch the simmering water over which the chocolate is set to melt.
Melt chocolate slowly over low heat. Never heat chocolate over 50°C (hot to touch). Never allow moisture, steam or water to come into contact with chocolate. Water can cause chocolate to seize. Do not cover chocolate while melting, as this will cause condensation to occur.
Chocolate can easily burn and should not be heated over direct heat. It should be melted in a double boiler (a steel or glass bowl over a saucepan of simmering water).
Chocolate can also be melted in the microwave, using low power and repeating short bursts of time. It should be checked and stirred after each burst, as although melted, it will retain its shape. Bursts of 20-30 seconds are recommended.

Seizing
A tiny drop of water added to melted chocolate will cause it to seize. When melting chocolate with a liquid — for chocolate drinks or sauces — it is important to add enough liquid to turn the sugar completely into syrup rather than just wetting it. Add the hot liquid to the chocolate all at once rather than gradually.
Seized chocolate can only be rescued by adding more warm liquid until a thick liquid forms. This will change the consistency of the chocolate quite considerably (possibly too much).

Coating with chocolate
Temper the chocolate before dipping small pieces of dry fruit, nuts, fudge, dates or cookies into the chocolate. Spear the item to be dipped with a toothpick to enable the chocolate to fully coat all the sides. Place chocolate to set on sheets of baking paper or a lightly greased wire rack. The baking paper will give a smoother base, although excess chocolate will not be able to drip away.

Grating
Freeze chocolate before grating, and keep it wrapped in foil where you hold it to prevent the chocolate from melting too much while you grate.

Chocolate curls "Chocolate Cookery with Aaron Maree"
Melt chocolate as above, pour onto marble slab or stainless steel surface. Spread thinly with a pallet knife. As the chocolate begins to set, hold a large knife at a 45 degree angle to the bench top and pull gently through the chocolate. It is essential to work quickly or the chocolate will harden and splinter. Curls should be 4 to 5 cm in length.

Chocolate leaves
Melted chocolate can be painted on leaves, allowed to harden into the leaves' mirror images, and then gently peeled off.
Melted chocolate can also be used to line moulds and produce shapes from hollow spheres to Easter bunnies.

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