Charles H. (we are keeping his name anonymous) is a Lindt Master Chocolatier.

He has spent many years perfecting his craft to become recognized as an LMC.

His past 16 years of experience of tasting and examining various ingredients have brought his chocolatier status to a new epic level.

Chocolate is tricky on its own but how the hot cream is prepared is even tougher.

If you handle the creamy pouch too rough and hot, then will most likely come out runny and clumpy.

The trick is the amount of hand preparation and general massaging of the creamy product.

The next step is to put in a warm and moist convection oven before moving it to the main oven for the final explosion of the hot cream mixture.

Add the sprayed hot cream to the chocolate and this is how Lindt Master Chocolatier’s are made.

Platty's Editor Note: Wow Dawn! You really know how to work the story to its conclusion.