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Chocolate Melting

This contains
Dairy

In liquifying chocolate, it is the cocoa butter, the fat, that is actually getting melted – changing from solid to liquid state. Because of the triglyceride composition of cocoa butter, it melts over a temperature range (~90-120°F), not just one single point. This is what makes chocolate so palatable, and for this reason melting is in important part of handling and tempering chocolate.

Method
  1. 1

    MELTING CHOCOLATE 

    Recommended methods for melting chocolate:

    • Water bath or jacketed kettle (take caution when using, as exposure of water or steam will cause the chocolate to seize and thicken)
    • Overnight in a chocolate melter or warming oven set to 130°F
    • Microwave on medium power at short intervals (15seconds) with stirring

    KEY TEMPERATURES FOR WORKING WITH CHOCOLATE

    • Chocolate storage: 60-70°F, <50% relative humidity, well ventilated, free from foreign aromas
    • Workspace environment: 65 -75°F
    • Moulds: 85-90°F
    • Confectionery centers: 70 - 80°F
    • If using a cooling tunnel with air flow and multiple cooling zones:
      • Initial cooling 65 -75°F
      • Main cooling 55 - 60°F
      • Exit cooling 65 - 70°F

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