You don’t need a lab coat to use this knowledge. If you want chocolate chips to hold their shape in a cookie, buy ones with a higher melting point. They’re designed for baking. Regular bars will just make a chocolate puddle in your cookie.
For dipping fruit, add a little coconut oil to your melted chocolate. It stabilizes the mixture slightly, making the coating thinner and less likely to melt on your fingers. It’s a pro tip that works astonishingly well.
And for the love of all things sweet, if you get a bar with "bloom" (that white or gray coating), don’t throw it away. It’s just melted and re-crystallized fat or sugar. It’s ugly, but safe to eat. It just might feel a little grainier on your tongue.
