Can't disagree with Kerry above.
Re 5: For me the biggest thing was learning hands on from classes or demonstrations. It wasn't even the big things like the recipes - it was watching how someone held a mould while filling with chocolate and how they tapped it out/scraped it down - those are the little things which I think you need to learn hands on if you want to get really proficient. I also found I came along in leaps and bounds when I got my own melting tank at home. As Kerry says above, trying to work with small amounts of chocolate is very hard work. With a melting tank I could use a large amount of chocolate (say 3kg), melt it and temper it and the tank could hold it in temper. That meant I could slow things down and take my time when enrobing or moulding rather than trying to rush because I was worried the chocolate wouldn't hold temper.
