What shortening to use for melting chocolate?

Table of Contents:

1. What shortening to use for melting chocolate?
2. What does adding oil to melted chocolate do?
3. What makes melted chocolate shiny?
4. Why is my melted chocolate getting thick?
5. Why is my melted chocolate not runny?
6. How do you fix melted chocolate that has seized?
7. What happens if you add milk to melted chocolate?
8. How do you stop chocolate from seizing?
9. Will seized chocolate set?
10. Will melted chocolate harden at room temperature?
11. How do you harden melted chocolate chips?
12. When you melt chocolate does it harden again?
13. Why is my homemade chocolate not hardening?
14. How long does melted chocolate take to harden?
15. Is it safe to eat seized chocolate?
16. How do you keep melted chocolate from blooming?
17. Why does my melted chocolate not harden?
18. How long does melted chocolate take to set?
19. How much wax do you add to chocolate for dipping?
20. Do you add wax to melted chocolate for dipping?
21. How do you temper chocolate chips for dipping?

What shortening to use for melting chocolate?

Crisco

What does adding oil to melted chocolate do?

Once chocolate is looking almost melted with just a few lumps, don't microwave it again just stir the chocolate until it is completely smooth. Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping!

What makes melted chocolate shiny?

When you melt chocolate you melt the cocoa butter crystals, the fat in chocolate. ... Unfortunately, cocoa butter can re-crystallize into any of six different forms (polymorphs), and only one of these, the beta crystal, hardens into firm, shiny chocolate.

Why is my melted chocolate getting thick?

If chocolate is overheated, it will be quite thick and lumpy. ... Chocolate is a mixture of fat (from cocoa butter) and dry particles (cocoa and sugar). When the melted chocolate comes into contact with water, the dry particles become moist and begin to stick together, quickly forming a gritty, rough mass of chocolate.

Why is my melted chocolate not runny?

Chocolate being melted, simply can't tolerate small drops of water. ... Once chocolate has seized it's not easy to coax it back to liquid form. Sometimes whisking a tablespoon of warm water into the chocolate works, then add more water a teaspoon at a time until the chocolate is smooth.

How do you fix melted chocolate that has seized?

If your chocolate does seize, add boiling water to it, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.

What happens if you add milk to melted chocolate?

Chocolate can be safely melted with a small amount of liquid, such as milk, cream, butter, or alcohol if they are placed in the pan or bowl together (the same time). Cold liquids should never be added to melted chocolate, as they can cause the chocolate to seize.

How do you stop chocolate from seizing?

The best thing to keep your cocoa from seizing is to ensure that it won't come into contact with any water. If using a double boiler, keep the water just below a boil or turn down the heat when the chocolate is placed on top.

Will seized chocolate set?

If you are not ready to do that immediately, just scrape the seized mess onto a piece of wax or parchment paper or foil. Let it dry and harden (it will get ugly but this is no cause for alarm) and wrap it up until you need it. Then start over with fresh chocolate for your dipping project.

Will melted chocolate harden at room temperature?

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

How do you harden melted chocolate chips?

There is not much of a secret or trick to dipping something in chocolate and getting it to harden, actually. Simply melt semisweet chocolate by itself or with a little cream or butter. Dip, then refrigerate. When the chocolate is cooled, it hardens.

When you melt chocolate does it harden again?

Notes. Reheating melted chocolate: If your chocolate hardens after you melted it, return it to the pot of simmering water and allow it to melt once again. You can also return the bowl to the microwave and heat it in 20 second intervals at 50% power level.

Why is my homemade chocolate not hardening?

If your homemade chocolates aren't hardening, it's because cocoa butter can be a bit weird to work with. Real butter is simple: It hardens when it's cold, and melts when it's warm. That's because milk fat is all the same kind of fat, and it behaves predictably. ... This process is called "tempering" the chocolate.

How long does melted chocolate take to harden?

10 to 20 minutes

Is it safe to eat seized chocolate?

No, you cannot fix your chocolate if it has seized. But you can still use it. You won't be able to use if for molding or dipping, but you can certainly use it in baking.

How do you keep melted chocolate from blooming?

Store your finished chocolate products at a constant temperature between 18°C and 20°C. Fat-based fillings (e.g. pralines or nut-based fillings) will make fat bloom appear faster. You can prevent this by adding 5% to 6% cocoa butter to your filling and then pre-crystallising (or tempering) it.

Why does my melted chocolate not harden?

You may need to throw away all of the chocolate and making new, unadulterated chocolate that has been properly tempered, but if the problem is that the chocolate hasn't been tempered properly and the adulteration haven't altered its characteristics too much, you might be able to save it by scraping it all off of your ...

How long does melted chocolate take to set?

10 to 20 minutes

How much wax do you add to chocolate for dipping?

Answer: Using paraffin wax in chocolate candy making: Use 1/4 bar (1-ounce) paraffin wax per 1 (12-ounce) package of semisweet chocolate chips.

Do you add wax to melted chocolate for dipping?

Adding paraffin wax to melted chocolate gives it a glossy finish when it hardens. It also helps the chocolate remain solid at room temperature. Paraffin appears as an additive in some brands of candy bars to keep them from melting in your hand.

How do you temper chocolate chips for dipping?

Tempering Chocolate Method 1: Place the top pan of the double boiler on a towel. Cool chocolate to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating, or dipping.