Cooking & Baking

flamin lib

(14,559 posts) Mon Apr 11, 2016, 05:22 PM Apr 2016

Need some help here.

I melted dark chocolate over hot water. Mixed in chopped nuts and dried fruit. Chilled it to break into shards for munching later.

Only thing is the melting point is sooo low it cannot be handled at all. Before melting it could be handled enough to break it into small pieces without a mess on my hands. After I can't pick up a piece without it melting all over my fingers. Still solid at room temp, 75f, but will not tolerate being touched.

Any help here?

7 replies

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Need some help here. (Original Post) flamin lib Apr 2016 OP

You could try adding powdered sugar (a little bit at a time) - until you get the consistency jonno99 Apr 2016 #1

Melted chocolate needs to be tempered to retain the snap it originally had Major Nikon Apr 2016 #2

Excellent! nt jonno99 Apr 2016 #4

Picture me with my jaw dropped at that info. dixiegrrrrl Apr 2016 #6

I ran into the same problem many years ago when I first started working with chocolate Major Nikon Apr 2016 #7

you lost the temper by overheating it Viva_La_Revolution Apr 2016 #3

Thanks all. Excellent information. flamin lib Apr 2016 #5

jonno99

(2,620 posts)

1. You could try adding powdered sugar (a little bit at a time) - until you get the consistency

Reply to flamin lib (Original post)

Mon Apr 11, 2016, 05:27 PM

Apr 2016

you want.

Major Nikon

(36,827 posts)

2. Melted chocolate needs to be tempered to retain the snap it originally had

Reply to flamin lib (Original post)

Mon Apr 11, 2016, 05:28 PM

Apr 2016

http://www.instructables.com/id/How-to-Temper-Chocolate/?ALLSTEPS

jonno99

(2,620 posts)

4. Excellent! nt

Reply to Major Nikon (Reply #2)

Mon Apr 11, 2016, 05:37 PM

Apr 2016

dixiegrrrrl

(60,010 posts)

6. Picture me with my jaw dropped at that info.

Reply to Major Nikon (Reply #2)

Mon Apr 11, 2016, 07:07 PM

Apr 2016

Kudos to you..how did you discover that info?

Major Nikon

(36,827 posts)

7. I ran into the same problem many years ago when I first started working with chocolate

Reply to dixiegrrrrl (Reply #6)

Mon Apr 11, 2016, 09:25 PM

Apr 2016

A friend of mine learned how to do it in culinary school and explained the process to me.

Viva_La_Revolution

(28,791 posts)

3. you lost the temper by overheating it

Reply to flamin lib (Original post)

Mon Apr 11, 2016, 05:32 PM

Apr 2016

Next time, chop chocolate into small pieces. Melt half of it till there are just a few chunks left. Add the other half, remove from hot water and stir till mostly melted. It should still be very thick, more softened than completely melted. When i fill molds i have to tap it on the counter pretty hard to get it in all the crevasses.

flamin lib

(14,559 posts)

5. Thanks all. Excellent information.

Reply to flamin lib (Original post)

Mon Apr 11, 2016, 06:25 PM

Apr 2016

Because the temperatures are so precise I think I'll try using sous vide (waterbath). I know about water and chocolate but I can use sealed jars to bring it to temperature @ 118f and then hold at 90f after adding the cool chocolate, fruit and nuts.

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