Stirring the chocolate frequently will also facilitate cooling my tempered chocolate has cooled too much if your chocolate ever gets too cool to work with you can place back on the double boiler and bring the temperature back up to 90 deg f 32 deg c for dark chocolate 86 deg f 30 deg c for milk chocolate and 82 deg f 28 deg c for white chocolate.

Because there is a higher fat content in milk and white chocolate than in semisweet bittersweet or dark chocolate use a higher percentage of chocolate to cream than you otherwise would for the thickness of ganache that you would like for example instead of a 2 1 chocolate to cream ratio try a 3 1 chocolate to cream ratio.

Understand how pixels work pixels display a combination of red blue and green thats contingent on your screens contents a pixel might get stuck for any number of reasons including overuse of the screen or long bouts of intense on screen colors when a pixel gets stuck it displays one color that may alter slightly as the pixels around it change color.

Detail questions are generally answered in order in the talk and the answers often sound the same as what is said on the recording 4 you hellip.