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Ingredients to prevent chocolate melting

post #1 of 26
Thread Starter 

Hello,

I am making fondant-filled candy bars, and so far have been successful in both the melting of the chocolate, moulting, adding fondant filling and then sealing. However, when they set, they melt instantly when anyone picks one up for a few seconds... let alone packaging!

 

Please can you advise what ingredients I can add to my tempered chocolate to keep it from melting? What do commercial chocolatiers use to prevent instant melting?

 

Thanks,

Phil

post #2 of 26

what i can share is that in the baking forum on egullet.org is a group of devoted chocolatiers that post regularly about in depth and intriguing chocolate adventures -- they are as dedicated to chocolates as this board is to cake-- so a thought there for you --

read the ingredient label

 

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read the ingredient label

 

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post #3 of 26

There's only two possible answers I can think of.

 

a. your shell is too thin

b. your shell is too thin

post #4 of 26

There's nothing you can add to prevent chocolate from melting.  Either, like stated before, your shell is too thin, or the temper is off.  I do a lot of chocolate molding, and I don't have any trouble with melting. If the shell is too thin, the fondant is probably leaking through and causing the breakdown.  

Double line the molds and see if it makes a difference.  Some chocolates are more fluid than others, depending on cocoa butter content.

post #5 of 26

This is a great topic. I made cake pops with callebaut chocolate and some with candy melts. the chocolate would not set up without being refrigerated and melts when you touch it. I find that bring to melt very easily anyway....but I was wondering why it wouldn't set up

post #6 of 26

I use Callebaut for a lot of things, but like with all couverture, it has to be tempered to set properly.  Snap, shine, set a room temp, no refrigeration needed.  I don't use candy melts or anything like them, so I can give any info on those.  The only non couverture I use is Cocoa Barry's Pate Glacer, as it works extremely well for dipping strawberries.  Tempered chocolate can seize if water from the strawberries get in it, so I don't risk it. 

post #7 of 26

I haven't tempered chocolate yet. So I don't really know how to do it...

post #8 of 26
Quote:
Originally Posted by rychevamp View Post
 

  I don't use candy melts or anything like them, so I can give any info on those.  The only non couverture I use is Cocoa Barry's Pate Glacer, as it works extremely well for dipping strawberries. 

The candy melts are a lot like the Pate Glacer but about 6 times more dense (and horrible tasting with a non-melting mouth feel). You can't get a nice shine on either of them with-out really respecting their temp. range.

 

Quote:
Originally Posted by BatterUpCake View Post
 

This is a great topic. I made cake pops with callebaut chocolate and some with candy melts. the chocolate would not set up without being refrigerated and melts when you touch it. I find that bring to melt very easily anyway....but I was wondering why it wouldn't set up

That's really the only way to "handle/work-with" chocolate with-out tempering it, put it in the cooler. BUT, it will melt the minute it's out of the cooler....because it's not tempered.

 

Which brings me back the OP's original question. If it is indeed melting like BatterUpCake mentioned your chocolate was NOT in temper as you thought it was.

post #9 of 26
Quote:
Originally Posted by BatterUpCake View Post
 

I haven't tempered chocolate yet. So I don't really know how to do it...

by hand.....me either, BatterUpCake.   I had a tempering machine for a few years, but it was an expensive hobby. It worked perfectly on dark chocolate so that's what I used.  (I never could get it to work with milk chocolate, Oh well).  Don't have the machine any more.

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post #10 of 26

callabaut sells some pretempered chocolate you mix with the untempered chocolate. But they look like candy melts to me

post #11 of 26

does it also taste like candy melts? or is it good tasting chocolate but just thicker.

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post #12 of 26

even the finest chichi foofoo chocolates come in that shape--it's just a shape

read the ingredient label

 

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read the ingredient label

 

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post #13 of 26

All couverture chocolates offer callets or blocks.  Depends on if you want to chop or not.  

There is a product called mycryo http://www.cacao-barry.com/uken/809  (for info) that can be used to temper chocolate.  I've never used it, but have heard it works.

Tempering by hand can be trying at times.  I used to do 30 lbs at a time to make sheets for chocolate shards for a catering co. I worked for, and I did the tabling method. But, I invested in a commercial tempering machine several years ago when I was selling artisan chocolates.  Trying to keep chocolate in temper in a bowl when you have a lot to do is too much of a pain.  Learning to temper by hand is a good skill to have though.  It helps you understand how chocolate works.

post #14 of 26

There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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There. Their. They're not the same.

 

I hope I die before "your" becomes the official contraction of "you are."

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post #15 of 26

can't wait to try!

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