Cocoa is the base of all chocolate, and the percentage of cocoa (cocoa solids and cocoa butter combined) in a chocolate is usually marked on the package. Cocoa butter lends to the smooth, creamy consistency of chocolate; a lower cocoa butter content causes chocolate to be harder and more brittle. Cocoa solids affect the flavor of the chocolate.
Chocolate should be melted in a bain-marie, or water-bath, at a moderate temperature. The ideal temperature for melting chocolate is 86-89.6 F / 30-32 C. This is very important, as the chocolate will burn if it is heated to 140 F / 60 C. The bain-marie should not boil too vigorously or splash, as direct contact with the water will cause the chocolate to harden.
Chocolate should be kept in a dark, dry, cool place in order to preserve its flavor, and it should be refrigerated only in hot, humid weather.
