Hello there. I'm new here, but I thought I'd throw in my 2 cents anyway. First off, the wire cutter idea is brilliant. I have one of those little guys, but I've never used it for chocolate. It's a Wilton product--a "cake leveler"--and costs about $3 US. Best $3 I ever spent! Tortes cakes up to 10" like butter, and now I find I can use it on chocolates, too! To respond to the original question, I am a chocolate magnet. In school, I usually looked like a shiny brown haystack at the end of class. I consoled myself with knowing that at least the chocolate was shiny and in temper I found that with sheer practice and repetition, I was able to work more and more cleanly over time. As I became more confident with the medium, my motions became more conservative, and I stopped flinging chocolate everywhere. It was a proud, proud day when I first came home from work after being Chocolate Girl all day still wearing clean whites
