The process involves heating and cooling chocolate ... So if you want smooth, well-tempered chocolate, avoid your fridge at ...

I always put my chocolate in the fridge. I like the snap and crunch that the cold conditions facilitate. It turns out I've been doing it all wrong, though, according to three-Michelin-starred chef ...

Level the surface by pressing it down with a potato masher. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set. Turn out the cake and peel off the cling film.

“Chocolate is always a sticking point. Some like the crunch from putting it in the fridge, while others love the smooth feeling from leaving it in the cupboard,” she adds. Meanwhile, cranberry ...