u/JazzlikeProof2345312

So, for context, I'm a teacher (one of three), in a WCS school. While we do a lot of warmups solo, with counting steps and triple steps, I've noticed that a lot of students don't really transfer that well into patterns. As soon as they couple up and start doing patterns, they'll start thinking a lot about the technique, and miss timing. And then they don't notice that they're off.

To be clear, this is not everyone, but it's some. I've noticed that , people who come with naturally (or from previous dances) good feel for rhythm and timing, develop it nicely, but those that don't, struggle to progress in this area...

I'm looking for recommendations for exercises, drills, and whatnot, on how to help them improve...

So, for context, I'm a teacher (one of three), in a WCS school. While we do a lot of warmups solo, with counting steps and triple steps, I've noticed that a lot of students don't really transfer that well into patterns. As soon as they couple up and start doing patterns, they'll start thinking a lot about the technique, and miss timing. And then they don't notice that they're off.

To be clear, this is not everyone, but it's some. I've noticed that , people who come with naturally (or from previous dances) good feel for rhythm and timing, develop it nicely, but those that don't, struggle to progress in this area...

I'm looking for recommendations for exercises, drills, and whatnot, on how to help them improve...

Hi all!

So, recently, I found an Instagram post about making chocolate at home, and tried it... and while it didn't turn out really as in the video (or as store bought) of course, it was pretty tasty 😂

So, I'm looking for advice what/how to do it better at home. The recipe tried was:

cocoa powder - 100g

coconut butter - 40g

agave syrup/honey - 10g

Was quite bitter, and when mixed, it was pretty dense, like a paste, not at all similar to melted chocolate.

What should I change about the ratios? Should I add milk? Replace liquid sweeteners with crystal sugar?

The final goal would be to be able to produce (if possible) something similar to that 70% dark chocolate, and a "normal" milk chocolate.

What are some pitfalls to watch out for?

Any literature you could recommend?