Top 9 How Long For Melted Chocolate To Harden In Freezer The 192 Latest Answer

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Most chocolate thaws out within 4 to 12 hours, but it depends on how big the piece is. A small candy bar or bag of chocolate chips won’t take too long, but a big container of baking chocolate might take closer to 24 hours.In the freezer, it takes even less time. With your freezer, your chocolate hardens within 5-10 minutes. However, be aware large pieces of chocolate will take longer, so do not worry if it is not hardening as fast as you thought.Chocolate doesn’t need to be piping hot to stay in temper; a mere 86°F will do. Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65°F to 70°F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny.

Contents

How long does it take for melted chocolate to harden in a freezer?

In the freezer, it takes even less time. With your freezer, your chocolate hardens within 5-10 minutes. However, be aware large pieces of chocolate will take longer, so do not worry if it is not hardening as fast as you thought.

How long does melted chocolate take to harden?

Chocolate doesn’t need to be piping hot to stay in temper; a mere 86°F will do. Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65°F to 70°F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny.

Do you set melted chocolate in the fridge or freezer?

Temperature and Humidity

Chocolate is best stored in a dry, cool, dark place: 13-15°C (55-60°F) is ideal. Do not store chocolate in a refrigerator and do not place chocolate next to anything with a strong smell – the chocolate will absorb the smell and be spoilt.

How long do you put chocolate in the freezer?

You can store chocolate in the freezer for about 3 months max as long as it is secured in airtight wrapping. When you are ready to eat, transition the chocolate to the refrigerator for a day, and then to room temperature. Condensation can be avoided if it is kept wrapped until it reaches room temperature.

Can you put melted chocolate in the freezer to set?

Melted chocolate is pretty easy to freeze, but it’s best when it’s done gradually. Chocolate candy can also be frozen to preserve it for longer. When you’re ready to enjoy the chocolate, just take it out of the freezer to defrost. You can then melt chocolate again or enjoy frozen candy for a sweet treat.

Why is my melted chocolate not hardening?

A: It could be that your room temperature is too high. Candies need to be dipped and then left to set in a room that is between 65 and 68 F. It could also be that the chocolate wasn’t tempered. Untempered chocolate takes quite a bit longer to set.

How do you harden melted chocolate?

Simply melt semisweet chocolate by itself or with a little cream or butter. Dip, then refrigerate. When the chocolate is cooled, it hardens.

How do you cool melted chocolate quickly?

Simply break the chocolate into small pieces and melt over simmering water as above. Once the chocolate is melted remove from the heat and leave to cool (approximately 30 minutes). Place the bowl back on the heat and reheat gently until the chocolate softens down but not completely melted.

Can you put melted chocolate straight in the fridge?

Refrigerated, the chocolate can be kept for a few months. Whether it makes up all or just a portion of the chocolate you need, leftovers work well in any recipe in which the chocolate will eventually be subjected to some heat, like baked goods or stovetop custards.

Why you shouldn’t freeze chocolate?

Storing chocolate in the fridge or freezer will keep the heat from melting your chocolate and ruining the temper (that whitish coating on melted and re-hardened chocolate is the cocoa butter coming to the surface).

Does freezing ruin chocolate?

But does freezing work well with chocolate? The answer is yes. You can freeze chocolate for as long as 2 years with the texture and taste not suffering greatly. You simply need to store it in an airtight container and defrost without drastic changes in temperature.

How long does chocolate take to set in the fridge?

Place in the refrigerator; chocolate usually takes 10 to 20 minutes to set in the fridge and harden. Smaller chocolate molds may take less time to set up, and larger chocolate molds could take the full 20 minutes.

How do you make melted chocolate harden?

Simply melt semisweet chocolate by itself or with a little cream or butter. Dip, then refrigerate. When the chocolate is cooled, it hardens.

Can melted chocolate go back to solid?

Stir constantly and allow the solid chocolate to bring down the temperature of the melted chocolate. If the chocolate remains thick or lumpy, try straining it through a sieve first. If this doesn’t solve the problem, add a spoonful of vegetable oil or melted vegetable shortening and stir thoroughly.

Melting and freezing chocolate | Heat | Physics

3 Simple Ways to Freeze Melted Chocolate – wikiHow

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How Long Does It Take For Chocolate To Harden

Chocolate is, arguably, one of the best things we ever invented as the human race. However, there are so many ways in which you can indulge in it; chocolate cookies, ice creams, cakes, mouses and so much more.

So, what if you melt some chocolate, one of the most delicious and messy ways to have chocolate, but then want it to harden?

Chocolate may take some time to harden, but instead of giving you a straightforward answer, we will answer all your chocolate hardening questions and all the questions you could ever have!

Different Types Of Chocolate

One question you may have if you are a chocolate enthusiast is if different types of chocolate will take different lengths of time to harden after melting.

Well, let’s get all those answers for you.

How Long Does It Take For Melted Chocolate To Harden?

There are different things that will affect how quickly chocolate will harden, such as thickness, and location.

With some melted chocolate it can take up to 20-30 minutes, however, the location is very important.

How Long Does It Take For Melted Chocolate To Harden At Room Temperature?

At room temperature, melted chocolate may completely harden in 20-30 minutes, however, if you use a fridge or freezer it may not take as long.

How Long Does It Take For White Chocolate To Harden?

White chocolate should harden pretty quickly, only taking around 20 or so minutes. Do not worry if it hardens faster or takes a minute longer depending on external factors (like room temperature, the temperature of the cooling area).

How Long Does It Take For Milk Chocolate To Harden?

If you have melted milk chocolate, you can expect it to take 20-30 minutes to completely harden if you take it off the heat and leave it on the counter to cool. This is a round number, however, do take other things into consideration.

How Long Does It Take For Modeling Chocolate To Harden?

This type of chocolate is used for building figures as they harden pretty quickly. This chocolate can create models that do not even need support. It hardens pretty quickly, but you should leave it for 30 minutes to dry before you use it.

How Long Does It Take For Tempered Chocolate To Harden?

If your chocolate is in a temper, it can harden within 3-5 minutes, If you are baking with chocolate, remember to refrigerate it to ensure it keeps its shape completely. It is solid at room temperature, but tempered chocolate will need cooling to keep its shape.

How Long Does It Take For An Inch Of Chocolate To Harden?

An inch of chocolate, in thickness, should not take long to harden, typically a candy this small will only take around 30 minutes to harden outside aided cooling, however, if you were to use a refrigerator or freezer it could take up to 1.3rd the time.

Hardening Your Chocolaty Desserts

While normal chocolate can average at about 30 minutes to harden, if you are making chocolate desserts, you can expect an increase in the amount of time it will take.

How Long Does It Take For Chocolate Strawberries To Harden?

Chocolate strawberries will take a very long time to harden on their own, this way it is easier if you put them in the fridge to harden for an hour or so. However, our recommendation is to refrigerate them overnight for the best results.

How Long Does It Take For Chocolate Lollipops To Harden?

The best way to harden chocolate lollipops is to put them in your freezer on a flat surface to harden. If you do this, your chocolate lollipops should be hard for a maximum of 10 minutes.

How Long Does It Take For Chocolate Frosting To Harden?

To harden your frosting, there is a trick to it. Put your frosting in the fridge, covered with saran wrap, and leave it for 2 hours to sit. This will firm up your frosting.

How Long Does It Take For Dessert To Harden White Chocolate?

It really depends on the type of dessert you are using, however, it is best to go with the 20-30 minute rule, if you are unsure it is best to refrigerate it and check on it, so your finger comes away clean.

How Long Does It Take For Chocolate To Harden On Pretzels?

If you have covered some pretzels in chocolate for a tasty treat, you will need to harden them. Overall they should only take around 60 minutes to cool, this 60 minutes refers to refrigeration, it will take much longer out of a fridge or freezer.

Does Location Matter?

Here’s the deal, as you may have realized throughout this so far, location matters, and the best way to harden chocolate is with the aid of your refrigerator.

But, there is a catch, it can still take a while in the fridge, so some may use their freezer, so, how long can you expect it to take in each location.

How Long Does It Take For Chocolate To Harden In A Fridge?

A fridge can cut down your hardening time, although it does depend on what type of chocolate you are using, for most melted chocolate it will shorten the hardening time to just 10 or 20 minutes!

Small molds take less time, whereas a larger mold will take 20 minutes.

How Long Does It Take For Chocolate To Harden In The Freezer?

In the freezer, it takes even less time. With your freezer, your chocolate hardens within 5-10 minutes. However, be aware large pieces of chocolate will take longer, so do not worry if it is not hardening as fast as you thought.

How Long Does It Take For Chocolate To Harden In A Mold?

Molds do help the chocolate to harden, however, it does not affect how quickly. It depends more on where they are.

Room temperature: 20-20 minutes.

Fridge: 10-20 minutes.

Freezer: 5-10 minutes.

FAQs

Finally, we know there are some more questions so, that’s not all yet, we will answer a few more before you leave you to your chocolate.

How To Make Chocolate Set Hard?

The best way to have chocolate set hard is in the freezer or fridge. If leaving it in the freezer, do not leave it too long, or it could get frost on it. In the fridge, feel free to leave it an extra few minutes to make sure it is extra solid.

Why Is My Melted Chocolate Not Hardening?

If your chocolate has not been properly tempered then your chocolate may not harden, however, if you are hardening it at room temperature, then your room temperature may be too high.

How Do You Fix Chocolate That Won’t Harden?

If the issue is the temperature, the best choice is to put it in your fridge or freezer, however, if this is not the issue, you may have to buy new tempered chocolate, so it functions properly.

A basic guide to tempering chocolate

What is more luxurious than a pool of perfectly smooth, perfectly ready-to-do-your-bidding chocolate? One that will coat whatever you want, and harden almost instantly to a shiny, firm-to-the-touch surface that snaps when you break it?

Jenn Bakos Jenn Bakos Tempering chocolate can seem intimidating at first, but once you know the basics, you’ll be on your way to becoming a chocolate master.

Our love affair with chocolate is never-ending, but as in all good relationships, there are some things that work and some that just… don’t. The wise person knows all they can about their true love, and accepts that certain behaviors get better results. That’s why knowing about tempering chocolate is important.

Sure, you can melt chocolate chips or those melting discs you see at the store and coat things, but the flavor and texture aren’t quite what true chocolate apprecianados are looking for. Kind of like dating the brother of the guy you’re really interested in.

The part of chocolate that allows it to melt so sumptuously in your mouth is cocoa butter, and it’s made of a family of crystals (six types altogether). What makes working with chocolate tricky is each type of crystal forms or sets at a different temperature, and some of those forms aren’t very stable; they can change over time and in storage.

Jenn Bakos Jenn Bakos The chocolate wafers on the right have bloomed while the wafers on the left are in temper.

When chocolate gets too warm, but not warm enough to melt, some of the cocoa butter crystals can migrate to the surface; this dusty-looking chocolate has “bloomed.” It’s fine to eat or bake with, but it’s no longer “in temper.”

Jenn Bakos Jenn Bakos A chalky, dusty coating or a mottled appearance are key indicators that chocolate has bloomed. Remember: still tasty, just not as shiny or snappy as chocolate in temper.

Real chocolate vs. candy coating

Before we get to tempering, we need to explain what is and isn’t chocolate.

Jenn Bakos Jenn Bakos Don’t be fooled by what is and isn’t chocolate. Picture from left to right are candy melts, chocolate chips, and couverture chocolate. (Only the latter two are real chocolate.)

Candy coating/candy melts/summer coating are made of sugar, milk solids, vegetable oils, flavorings and colors; for “chocolate” flavors, you’ll also find some cocoa powder. The great virtue of these things is their convenience. Melt, dip whatever (cake pops come to mind), let them set at room temperature. Their almost bulletproof usability is offset by a waxy feel in the mouth, and as for flavor? Meh. Kids like them, partly because you’ll find them in a wide range of colors. But they’re not chocolate, and therefore, not for me.

are made of sugar, milk solids, vegetable oils, flavorings and colors; for “chocolate” flavors, you’ll also find some cocoa powder. The great virtue of these things is their convenience. Melt, dip whatever (cake pops come to mind), let them set at room temperature. Their almost bulletproof usability is offset by a waxy feel in the mouth, and as for flavor? Meh. Kids like them, partly because you’ll find them in a wide range of colors. But they’re not chocolate, and therefore, not for me. Chocolate chips are chocolate that has soy lecithin added to it to raise its melting temperature, so the chips hold their shape when baked. This increase in melting temperature makes them a little trickier to coat things with, which is why we use them to make the next type of chocolate …

are chocolate that has soy lecithin added to it to raise its melting temperature, so the chips hold their shape when baked. This increase in melting temperature makes them a little trickier to coat things with, which is why we use them to make the next type of chocolate … Dipping chocolate usually chocolate chips with some shortening added, we’ve used this many times to coat things in our recipes. Ratio: 1 tablespoon shortening for each cup (170g) of chips. This formula doesn’t set as firmly as tempered chocolate will, and on a hot day you may need to put whatever you’ve dipped into the fridge for a bit, but it’s perfectly serviceable for coating those pretzels, Oreos, or snack cakes.

What are the percents on chocolate labels?

To quote Chef Peter Greweling, CMB, from his excellent book Chocolates & Confections, “Simply put, the percentage listed on a label describes the portion of the chocolate that came from the cacao tree. The percentage of chocolate represents the combination of chocolate liquor [chocolate (cacao) solids] and cocoa butter, but fails to differentiate between them. As a result, two chocolates, each of them labeled 65%, can be radically different from each other.”

Which brings us to:

Couverture. For dipping and coating, this is the stuff you’re after. Our couverture chocolates are from Guittard (semi-sweet disks, 61%); Valhrona (bittersweet discs, 62%) and Belcolade (bittersweet disks, 57.8%). As Chef Greweling states above, the percent indicates cacao mass; for couvertures, the ratio of cocoa to cocoa butter favors the latter. More cocoa butter means the chocolate will be thinner when melted, and therefore coat or drape more easily. You can temper and coat with most any chocolate, including semisweet, milk, or white; they just need slightly different handling, mostly regarding temperatures.

Methods for tempering chocolate

There’s more than one way to temper chocolate. One of them is called tabling.

Chocolatiers like this method because it’s efficient, and they get an immediate feel for how the chocolate is behaving. An amount of chocolate is melted, then 2/3 of it is spread on a clean marble slab and moved around to cool it until it starts to thicken. This paste is added back to the remaining melted chocolate to “seed” it; once tempered it’s held between 86°F and 90°F and ready to use. Tabling is a wonderful method to use, provided you have lots of space and a large block of marble hanging around. Moving it around is kind of hypnotic.

There’s also an approach typically reserved for those with lots of experience working with chocolate: it’s called the direct melt method. By very carefully melting and stirring the chocolate and keeping it within specific temperature ranges, chocolate can be kept in temper the whole time. It’s tricky to do, and takes some practice.

For many home bakers though, the most practical method of tempering chocolate is a process called seeding. Even the renowned pastry chef Roland Mesnier joked about the tabling method, saying “Who has time for that these days?” He used the seeding method when teaching a class at our Baking School, too, so don’t think this method is inferior in the least.

Seeding is simple once you know the basic tenets and temperatures to guide your work. Let’s dive in.

Kristin Teig Kristin Teig After tempering chocolate a few times, you’ll be tempted to dip desserts of all kinds (including shortbread) into the dreamy confection.

What tools do you need to temper chocolate by seeding?

An accurate digital thermometer is important.

A bowl, a spatula to stir with, a saucepan with an inch of water in it, or a microwave to melt the chocolate. Parchment paper to place your cooling chocolates on. Depending on your project, you may want dipping tools, molds, parchment paper cones (for writing with melted chocolate), or an offset spatula for spreading tempered chocolate on the back of a baking sheet or transfer sheet.

In a nutshell, seeding can be shown and explained in just a few pictures and steps. The short version: Get the chocolate hot (but not too hot) and melted. Add chunks of unmelted chocolate. This is the seeding part. Stir and cool, take out the unmelted leftovers, test to see if it sets properly, then dip, dip, dip. The real key, though is in the details of the temperatures you need to achieve. For a full chart on specific melting temperatures for different kinds of chocolate, see our chocolate tempering temperatures table.

Jenn Bakos Jenn Bakos Since the chocolate will be melted, you can combine different forms (chips, chunks, chopped chocolate) as long as they’re around the same cocoa percentage.

Melt the chocolate: Chop the chocolate with a knife or chocolate chipper. Or, use our disks, which are already in an easy-to-melt shape and don’t need any chopping at all. It’s best to have a pretty healthy amount: at least a pound to start with. Two is better. The more volume you have, the better it will hold the temperature where you need it to stay to be workable.

Jenn Bakos Jenn Bakos Starting with a small amount of chocolate (less than 10 ounces) is a good place to start if you’re new to tempering chocolate. Smaller batches are easier to control and monitor.

It’s typical for chocolatiers to work with 10-pound batches at a time. Tempering a movie-size bar of Special Dark is possible, but it’s going to be tricky, because its temperature is going to fluctuate wildly and, frankly, in this process, every single degree counts. There’s not enough thermal mass in that small an amount to stay at one temperature for seconds, much less the minutes you’ll want for working with it.

Place the chocolate in a bowl and put it over simmering water, or microwave it at half power in short (30-second) bursts, stirring in between. There will come a point where your chocolate is partly melted, with shiny-looking chunks that haven’t lost their shape. That’s about as far as you want to go, because you can melt it the rest of the way just by stirring. Your goal is to get all the different types of crystals melted and the chocolate to smooth liquid, with no lumps. Take the chocolate’s temperature.

For bittersweet or semisweet chocolate, your goal is 122°F/50°C on the first melt.

For milk or white chocolate, your goal is 105°F/40°C on the first melt.

Jenn Bakos Jenn Bakos Melting chocolate over a double boiler is a practice in patience. Don’t leave your post!

Two important things to avoid: Scorching (microwave); and getting any water in the chocolate (simmering water). Both of these things will ruin your chocolate and you’ll have to start over. Water in melted chocolate “seizes” it, causing instant recrystallization – not in a good way. The chocolate will be unworkable.

Seeding: Once your chocolate has reached the specified temperature, add a good-sized chunk of chocolate (“block seeding”) or some more chopped chocolate to your lovely pool of melted chocolate. The stable crystals in this new addition encourage stable crystal formations in the melted chocolate. Stirring becomes very important here, because agitating the chocolate ensures smaller crystals will form and stay in suspension.

Jenn Bakos Jenn Bakos Adding about 25% unmelted chocolate (or “seed chocolate”) by weight to the melted chocolate will help bring the whole mixture into temper.

Cool: Stir continuously until the chocolate is at or below 90°F/32°C; as low as 86°F/30°C for dark chocolate or 84°F/28.9°C for milk or white. Every chocolate has its own “sweet spot” for this, and you almost have to learn the personality of individual brands and types. I’ll tell you right now, it takes longer than you want it to. You have to be at peace with the process because it takes what it takes.

Jenn Bakos Jenn Bakos Chocolate doesn’t need to be piping hot to stay in temper; a mere 86°F will do.

Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65°F to 70°F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny. If you touch it, your finger will come away clean.

Jenn Bakos Jenn Bakos The offset spatula on the top was dipped into chocolate that was melted and then allowed to cool; it’s dull and not properly tempered. The spatula on the bottom was dipped into chocolate that was carefully melted and then seeded with more chocolate, so it remains shiny even once cool.

If the chocolate is too cool or out of temper, it will often set in streaks or look lumpy, like this:

Jenn Bakos Jenn Bakos The spoon on the top was dipped into untempered chocolate; the bottom is dipped in tempered chocolate.

Hold at working temperature and dip away: Most chocolate is easiest to work with between 88°F to 90°F. You can put your bowl over another bowl of warm water, put it on a folded towel over a very low heating pad, or even try using a mug warmer. As you work with it, the chocolate may cool down; to bring it back up to a better working temperature, try grabbing your hair dryer and warming the chocolate with it, stirring the whole time. You’ll have the best results if whatever you’re dipping is close to the temperature of your working chocolate. As chocolate sets it contracts – which is one reason it pops out of molds easily.

Jenn Bakos Jenn Bakos A hair dryer can be a handy tool in the kitchen! It’s perfect for gently rewarming a bowl of chocolate in temper.

Think of what you can do with your lovely, tempered chocolate. Envelop berries in a coat of dark chocolate.

Liz Neily Liz Neily Strawberries dipped in tempered chocolate have a lovely shine.

Tempered chocolate can also be used to coat all kinds of cookies, including flaky, pastry-like rye palmiers.

Liz Neily Liz Neily The nutty flavors of rye are a complementary match for the bittersweet notes of chocolate.

It can also be used to dress up everyday cookies, like peanut butter chocolate chip.

Mary Lagier Mary Lagier Ordinary cookies can be made extra-special with a quick dip into a bowl of tempered chocolate.

Or use tempered chocolate to take an already decadent dessert over the top. Dunk chocolate desserts (like these Chocolate Peppermint Dips) into tempered chocolate to ensure a seal of approval from everyone.

Mary Lagier Mary Lagier Is there such a thing as too much chocolate? Not if you ask us!

Tempering tips to remember

When the chocolate is right and it’s performing its miracle in front of your eyes, it’s just the greatest feeling. If you’re fascinated and want to give this a go, here are a few things to remember.

The chocolate wins. Always. You need to work on its terms, not yours. Dry, cool days are good for your first try.

Don’t try to rush; make sure you have a few hours to devote to the task.

The leftover chocolate can turned into ganache or sauce, chopped to put in cookies or brownies, or re-tempered and used to make homemade candy bars or chocolate bark.

Jenn Bakos Jenn Bakos Tempered chocolate can be poured onto a baking sheet or mini sheet pan and garnished with ingredients like toasted nuts, freeze-dried fruit, or flaky sea salt.

The next time you’re gazing longingly at the case in a chocolate shop, give a nod to the patience, talent, and dedication of the people who made each of those beautiful chocolates by hand.

Do you have more questions about tempering chocolate? Ask away in the comments below!

How to TEMPER perfect CHOCOLATE every time

The process of tempering chocolate always works best at normal room temperature, i.e. where the temperature is between 20-22°C (68-70°F) and the relative humidity below 50%. Check the conditions before you start and again while you work.

Water and Chocolate

Never mix water with the chocolate if you wish to temper it. Even the slightest amount of moisture can cause the chocolate to seize. For this reason, make sure that the machine and utensils are thoroughly dry, that the chocolate is no more than 10°C (17°F) colder than room temperature and that any pieces to be coated are free from surface moisture. If the chocolate is more than 10°C (17°F) colder than room temperature, condensation will form on its surface as soon as it is exposed to the warmer conditions.

Adjusting the Melt Temperature

Most chocolate will temper perfectly if it is initially melted at 43°C (109°F), the default setting. Cocoa butter, the ingredient affected by the tempering process, melts completely at this temperature. If, however, the chocolate manufacturer recommends a higher melt temperature 55°C (131°F) for example you can raise the thermostat setting, if you wish, using the button for +Heat. Every touch of the +Heat or -Heat buttons moves the thermostat setting 2°C (4°F). The thermometer symbol on the display indicates the direction of change. The maximum melt temperature is 61°C (144°F). The thermometer symbol disappears when the thermostat setting is returned to normal, 43°C (109°F).

Tempering Large Quantities

If you are going to need more than 700gm (1.5 lb) of tempered chocolate, you can replenish the pool of tempered chocolate as you use it. Melt the extra chocolate in a bain-marie and let it cool to just below 34°C (94°F). If you plan to use a lot of chocolate this may take some time. As you use the chocolate you have tempered, replace it gradually with untempered melted chocolate. Add the melted chocolate behind the baffle and let it blend with the tempered chocolate already in the machine. It takes only a few seconds for the mixture to become fully tempered. We recommend that you start to replenish as soon as you have used 100cc (4 oz), using a ladle of this capacity to replace the quantity used. If the melted chocolate is too hot or too cold when you add it, the mixture will not temper properly. If this happens press the button Melt, wait for the cursor to return to the central position indicating that the mixture has reached 43°C(109°F), press the button Temper and add more ‘seed’ chocolate. Proceed in the normal way.

Adjusting the Viscosity of the Chocolate

Tempered chocolate is slightly viscous. The degree of its viscosity determines how much chocolate will cling to a dipped piece. If the chocolate is very viscous the coating will be thick and if the chocolate is runny the coating will be thin. In most circumstances the tempered chocolate you produce with your machine will give satisfactory results; however if you need to adjust the viscosity this is what you do:

If the chocolate pool is slightly too thick, you can add a small amount of cocoa butter (½ – 1 teaspoon) to thin it. Manufacturers of couverture vary the percentage of cocoa butter depending on the use to which the chocolate will be put. If the chocolate you are using is a bit low in cocoa butter, adding a few grammes will alter the characteristics of the end product noticeably. Either add the cocoa butter using the technique for Tempering Large Quantities or place the cocoa butter behind the baffle and go through the whole cycle again: press the button Melt and, when it is thoroughly incorporated, press the button Temper and add more ‘seed’ chocolate. Proceed in the normal way.

Perfecting the Finish

Most chocolate will temper satisfactorily at the default settings: make a couple of test samples to be sure. If the finish is slightly streaky, the chocolate is either a bit too hot or took too long to cool. Make sure that the temperature and humidity of the room are correct. Otherwise, either lowering the temper temperature slightly, or cooling the finished product with a fan, or refrigerating it for a couple of minutes should put things right. If the finish is too matt, raising the temper temperature or adding a touch of cocoa butter as described in the section Tempering Larger Quantities can help to bring up the shine.

The temperature of the tempering process can be adjusted by pressing the buttons marked +Heat and -Heat at the end of the tempering cycle when the sign for Ready is displayed. Pressing these buttons lowers and raises the temperature in this mode, in 0·05°C (0·1°F) steps. The thermometer symbol shows the direction of change. You should only make this adjustment at the end of the tempering cycle when the sign for Ready is displayed.

If you would like to know more about the reasons for the formation of bloom on untempered chocolate read the ChemBytes e-zine on “Chocolate in Bloom”

Tempering Untempered Chocolate

If the ‘seed’ chocolate you are using is not fully tempered, either because it has been stored in a warm place or because it has been melted and allowed to go cold, use the slower Temper 2 option. This cycle includes a longer cooling phase. It should be used in the rare event that the faster Temper cycle fails to work.

Over-Tempered Chocolate

If the chocolate over-tempers and becomes thick the presence of pieces of cool or solid chocolate in the bowl will cause this you can correct the error. Press the Reset buttom followed by the Melt button. Wait for the cursor to return to the central position, indicating that the mixture has reached 43°C(109°F), then press the Temper button and place 85gm (3oz) of solid chocolate behind the baffle. Continue to temper in the usual way.

Seized Chocolate

If the chocolate has seized by coming into contact with water and becomes very thick, like porridge, you will have to start from the beginning with fresh chocolate. The seized chocolate can be saved and used in any recipe which calls for chocolate melted in a liquid such as cream or milk. For example, you can use it to make Ganache.

Dipping

Many items can be completely or partially dipped in tempered chocolate. For perfect results follow these simple rules:

Make sure the piece is completely dry. Dust the piece with cornflour if there is any chance of surface moisture.

Use good quality couverture with a fat content of 34-36%. The fat percentage is the major factor effecting the thickness of the coating. Too little fat will result in a thick coating, too much fat may make the coating a bit transparent. The ideal thickness of coating is a matter of personal taste, but many believe that a thin coating of approximately 2mm is ideal.

If the piece is to be covered completely, select a suitable dipping tool.

Prepare a sheet of unwaxed paper or parchment for placing the dipped pieces.

To dip you may either:

Stop the machine briefly while you dip by pressing the Pause button or, keep the machine running.

Sturdy items can be dropped into the moving chocolate pool and fished out when they are completely covered. This process works best if the pieces are dropped in on the right hand side and fished out on the left, so that they float through the pool from one side to the other.

When the piece is satisfactorily covered, drain it thoroughly by skimming the surface of the chocolate pool with it to draw off any excess liquid chocolate or scrape the excess on the edge of the baffle clip. Drop the piece gently onto the paper. If you are using a tool, you can decorate the top of the piece by pressing down lightly or by using the tail of chocolate that falls from the tool to mark a swirl or other design on the surface. Store in a cool dry place. Allow 24 hours for the pieces to be fully set.

If a dipped piece cracks, the centre you used was probably too cold. Allow plenty of time to bring refrigerated centres to room temperature.

Dipping Fruit

Fruit must be thoroughly clean and dry before dipping. Use a paper towel to dry each piece and handle with care to avoid releasing any moisture. Pieces of fruit that are to be completely covered may be dusted with cornflour first.

Double and Triple Dipping

Additional bowls and baffles are available to allow two or more different types of chocolate to be worked on one after the other. Cooled pieces dipped in one type of chocolate can be dipped again to produce a contrasting finish.

Leaves, Squares, Sheets, Curls and Cups

Tempered chocolate can be spread on any clean, dry, non-absorbent surface to cool and harden. Acetate sheets are ideal for this purpose.

For Leaves and Squares, spread the chocolate evenly over the acetate sheet with a fluted spreader or offset spatula in order to achieve the desired thickness. Score the chocolate in the shape of your choice before it is fully set.

For more complex shapes, you may bend the acetate and hold it in place with a paper clip or a staple. When the chocolate is cool and hard, peel the acetate away, and store the chocolate shapes in a cool, dark, dry place.

Tempered chocolate spread evenly on a hard surface, such as a marble counter, can be formed into decorative curls by drawing a knife or scraper along the marble once the chocolate is sufficiently firm. If the chocolate has the correct consistency, it can be rolled up into tight tubes or gathered into loose fans.

Perfecting these techniques requires practice.

Moulding

Many different shapes can be moulded using tempered chocolate. For perfect results follow these simple rules:

Make sure the mould is completely dry and at room temperature.

Use good quality couverture with a fat content of 39-40%. Or add additional cocoa butter to the couverture. If the fat content is lower than 39% the fine detail on the mould may not transfer on to the finished article.

Ladle the quantity of tempered chocolate required into the mould. For solid objects shake the mould gently to release any air bubbles and make sure the mould is perfectly full. For hollow objects, coat the inside evenly, pour out any excess, and stand upright on a rack to drain.

For the best results use a vibrator table to remove any bubbles – see the Products page for details – alternatively paint the mould thoroughly with tempered chocolate before you start to reduce the risk of small bubbles being trapped between the chocolate and the mould. Allow to cool and harden before proceeding.

Set to harden in a cool place. You may use a small electric fan to speed the process. Allow 24 hours for the pieces to be fully set. Unmould and store in a cool, dry, dark place.

Cake Decorating

There are two basic ways to use tempered chocolate to decorate cakes:

Use any of the different shapes from the section ‘Leaves, Squares, Sheets etc’ and stick these to the cake surface using butter cream, jam or traditional icing. It is important to plan your design in advance. Using transfer sheets to decorate sheets or squares is particularly effective.

Since pure tempered chocolate sets rock hard, it is not a suitable ‘icing’ for anything larger than a bite-sized item. However an excellent icing can be obtained by stirring into the tempered chocolate up to 10% by weight of a neutral, tasteless oil. This is best added by very slowly pouring it in behind the baffle. Ensure that the oil is not cold – 30ºC is ideal. Place the cake on a wire rack over a sheetpan and pour the thinned tempered chocolate evenly over the cake. When the chocolate sets, trim around the base. The chocolate will set with a tempered chocolate sheen, but with a softer texture.

Important Tip: make sure the cake is at room temperature before being iced and to protect the finish do not store the cake below 10ºC/50ºF – a normal refrigerator is not suitable. If you are obliged to store the finished article below 10ºC/50ºF then transfer the item to a cool place for an hour before exposing it to room temperature. If the difference between the item and the environment is greater than 10ºC/18ºF it is likely that condensation will form on the cold surface.

So you have finished reading the how long for melted chocolate to harden in freezer topic article, if you find this article useful, please share it. Thank you very much. See more: how long does it take melted chocolate to harden, how long does it take melted chocolate to harden at room temperature, can you set chocolate in the freezer, will melted chocolate harden at room temperature, how long does it take chocolate to expire, how long does it take for chocolate to harden in a mold, how to set chocolate, how long does melted chocolate last

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