Spiced Chocolate

The more uniform the pieces, the faster and more gently the chocolate melts.

The water should only simmer gently and the bowl should not touch the water surface to avoid overheating.

If the nuts are very large, chop them briefly; the squares will cut more cleanly later.

Add spices gradually and taste as you go, since cloves and nutmeg can quickly become overpowering.

Let the parchment paper overhang the edges; this makes it easier to lift the chocolate out later.

Tap the pan a few times on the work surface to release air bubbles.

Cool covered if possible so the surface doesn't absorb other odors.

Dip the knife briefly in warm water and dry it—this yields cleaner cut edges.

Store cool but not too cold (ideally around 14–18 °C) to reduce condensation.