I melted dark chocolate chips and piped them into filigree hearts to use as cupcake toppers. After freezing them for about 20 minutes, I took them out and they got so melty and soft, I can't take them off of the parchment paper. I did the same with white chocolate chips and they turned out fine. Can anyone tell me why the chocolate won't hold it's shape at room temp.? It's about 75 degrees in my house. Thank you!
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10/24/12 at 6:00pm