Life is like a box of chocolates; you never know what you’re going to get.

Food styling chocolate is a whole different ball game. Chocolate can actually be quite a temperamental product to work with, depending on its form. It’s absolutely a balance of both art and science. First, there are three things’ chocolates don’t respond well to: moisture, heat and direct light. Chocolate requires a cool and dry set. Avoid storing chocolates in the refrigerator as the moisture level is too high. Droplets can start to form on the chocolate and, while you can use a small brush to remove them, often they leave behind white dots that can be difficult to correct even in post-production.