2 Clarified 'pan'
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Every year at my mother's house we make chocolate & pecan candies (look for enjambres de nuez in Google), 2 o 3kg at times.

To melt chocolate without burning, melt it in Bain Marie, is slow, but safe.

Use paper wax overin your sheet pan to prevent the chocolate from sticking.

And one "grandma" trick: if you want the chocolate to solidify quick, add a very little amount of liquor to the melted chocolate, maybe one tbsp for pound. We use Brandy, it doesn't change the flavor. If you add a lot of liquor, the chocolate will solidify really fast and also the flavor will change. I don't know the exact chemical process involved in this, but it works :).

Every year at my mother's house we make chocolate & pecan candies (look for enjambres de nuez in Google), 2 o 3kg at times.

To melt chocolate without burning, melt it in Bain Marie, is slow, but safe.

Use paper wax over your pan to prevent the chocolate from sticking.

And one "grandma" trick: if you want the chocolate to solidify quick, add a very little amount of liquor to the melted chocolate, maybe one tbsp for pound. We use Brandy, it doesn't change the flavor. If you add a lot of liquor, the chocolate will solidify really fast and also the flavor will change. I don't know the exact chemical process involved in this, but it works :).

Every year at my mother's house we make chocolate & pecan candies (look for enjambres de nuez in Google), 2 o 3kg at times.

To melt chocolate without burning, melt it in Bain Marie, is slow, but safe.

Use paper wax in your sheet pan to prevent the chocolate from sticking.

And one "grandma" trick: if you want the chocolate to solidify quick, add a very little amount of liquor to the melted chocolate, maybe one tbsp for pound. We use Brandy, it doesn't change the flavor. If you add a lot of liquor, the chocolate will solidify really fast and also the flavor will change. I don't know the exact chemical process involved in this, but it works :).

1
source | link

Every year at my mother's house we make chocolate & pecan candies (look for enjambres de nuez in Google), 2 o 3kg at times.

To melt chocolate without burning, melt it in Bain Marie, is slow, but safe.

Use paper wax over your pan to prevent the chocolate from sticking.

And one "grandma" trick: if you want the chocolate to solidify quick, add a very little amount of liquor to the melted chocolate, maybe one tbsp for pound. We use Brandy, it doesn't change the flavor. If you add a lot of liquor, the chocolate will solidify really fast and also the flavor will change. I don't know the exact chemical process involved in this, but it works :).