Q: If you frequently use lotion on your hands, you may be inadvertently making them clammy. While some lotions (like those that contain antiperspirant chemicals) can actually help dry your hands out, others can make them more moist. Some substances, like petroleum jelly, can even make your hands extra wet or greasy. If you use lotion frequently, consider switching your go-to lotion for one that's lighter or one that's specifically formulated to have a drying effect. Gloves, pockets, and any other types of clothing that surround the hands can lead to excess sweating and moisture. These items trap moisture and heat against the hand, causing the hands to produce more sweat and making it more difficult for the sweat that is produced to evaporate. To fix this, simply leave your hands uncovered throughout the day when you can — their natural moisture should evaporate more freely. If it's too cold to leave your hands uncovered, try using fingerless gloves or gloves made out of a lighter material if possible. Ideally, these will keep your hands warm while allowing some air to reach them. Sometimes, even something as simple as a person's diet can lead to excessive sweating. Certain foods can trigger a sweating response, which, if you're susceptible to clammy hands, can make your problem much worse. Consider avoiding the following food and drink items if they're frequent additions to your diet:  Spicy foods: Believe it or not, hot, spicy foods trigger the same responses in your body that are caused by actual physical heat, often leading to sweating.  Caffeine: Some people sweat if they consume excessive caffeine because the chemical stimulates the nervous system leading, to jumpiness, heightened activity, nervousness, and so on. The effect is often greatest when drinking hot caffeinated beverages.  Alcohol: For some people, getting drunk or "buzzed" can lead to excessive sweating due to a process called vasodilation in which the body's blood vessels expand and increase the temperature of the skin, giving the feeling of warmth. For some people, sweaty hands aren't a symptom of a physical problem, but instead a reaction to sources of stress or nervousness in their life. In these cases, removing moisture from the hands is only a temporary solution — to get lasting relief, it's necessary to eliminate the underlying mental or emotional stresses. There's no single "right" way to do this — everyone's personal stresses are different — so if you think this may apply to you, try talking to your doctor or a licensed therapist for advice. Below are just a few techniques frequently prescribed to deal with stress:  Yoga Biofeedback Meditation Giving up harmful habits or substances Making more/different social connections New exercise regimens Different work/life arrangements
A: Avoid greasy lotions. Avoid pockets and gloves. Avoid perspiration-causing food and drink. Lower your stress levels.

Q: If you don't have any parchment paper, you can use wax paper instead. You will be piping the chocolate chips on these sheets. Fill a small pot with about 2 inches (5.08) centimeters) of water and place it on the stove. Place a heat-safe, glass bowl on top of the pot. Make sure that the bottom of the bowl is not touching the water. While it is possible to melt the baker's chocolate in the microwave, a double boiler gives you the most control. You will be less likely to scorch your chocolate. This will make it easier to melt. Unlike most other types of chocolate, baker's chocolate is pure cocoa and does not contain any milk. This makes it ideal for vegans as well. If you want to make dark chocolate chips, omit the butter. The butter will give you richer, creamier chocolate, but it will also make the chips softer in the end. Chocolate chips made without butter will be more bitter, but they also will be less likely to melt.  You can try using coconut oil instead, but keep in mind that the final chocolate chips will be soft and melt quicker. If you don't have any maple syrup, you can use finely-ground maple sugar crystals, coconut sugar crystals, or a few drops stevia instead. Turn the stove on to low or medium-low heat. Stir the ingredients often until everything is melted and mixed together. Try to use a silicone spoon or spatula; the melted chocolate will not stick to that. If you are using powdered chocolate, wait until the butter melts first, then stir it in. If you don't have a pastry bag, spoon the mixture into a plastic, re-sealable freezer bag. Zip the bag shut tightly, then snip off one of the corners at the bottom. Don't snip off too much, or you will get chocolate "kisses" instead of "chips." To create the points, lightly touch the center of the chip with a toothpick. Lift the toothpick up and away. This may take a while, depending on how warm it is in your kitchen. To speed up the process, put the baking sheets inside your freezer for about half an hour. When you are ready to use them, simply take the container out, and pick out what you need.
A:
Line two, standard-sized baking sheets with parchment paper. Set up a double boiler. Break the baker's chocolate into small pieces. Place the ingredients into the glass bowl. Melt the ingredients over low to medium-low heat. Spoon the melted mixture into a pastry bag fitted with a small tip. Start piping the chocolate onto the parchment lined baking sheet. Wait for the chocolate chips to harden. Store the chocolate chips in an air-tight container in the freezer.