What direction must one stir molten chocolate? I vividly remember molten chocolate was supposed to be stirred in one direction; there was even a name for this procedure. My friend, who used to work (sales) at a large Belgian chocolate factory, told me that as far as he could remember this had to do with the 'shinyness' of the chocolate. When stirred in the wrong direction they'd lose a couple of hours to try and 'salvage' the batch (which was then used for lower-end products). 

Sadly I forgot the name, because I always figured just googling it would shower me with results. However I can't find anything (except forum-posts that that confirm my recollection but don't give an answer other than 'who cares, it ends up in your stomach anyway').

So, what direction (clock-wise or counter-clock-wise), and how is this called again?
I see enough here: Rheological measurements of chocolate quality:


non-Newtonian liquid
non-ideal plastic behavior
time-dependent behavior
Thixotropic/non-thixotropic transition


To make me think that changing the direction in which you are stirring melted chocolate might easily cause changes in the properties of the melt that take a while to settle down.
However, if there were a "clockwise in the northern hemisphere and counterclockwise in the southern hemisphere" rule, or some such, that rule should appear in the cited tech literature. It does not, so there probably is no such rule.