Store any leftovers in a cool, ,dry, and dark place, ideally in an airtight container. Avoid storing in the fridge to prevent condensation on the surface.
*If the idea of melting cacao butter over direct heat scares you, feel free to set up a double broiler consisting of a stainless steel bowl that sits on top of a pan of simmering water. Just be careful that not even a single drop of water comes into contact with the cacao butter and later on with the chocolate mixture.
**Pour any leftover chocolate into molds. Tempered chocolate contracts when it sets, so it will easily come out of any mold you cast it in.