Need Help With Chocolate (Melted Chocolate Not Harding)
Decorating By mom2seven Updated 14 Apr 2007 , 3:03pm by mom2seven
I'm melting some chocolate to make chocolate pieces (grid like) for a cake that is due in the morning. I have made my chocolate pieces 2 times with two different kinds of dark chocolate. Both time I put the pieces in the freezer to set for 10-20 minutes. Both times as I'm putting them on the cake they start to melt. 
Am I doing something wrong? It's not hot in the house, my hands were cold. 
I did not temper it (no thermometer) and I didn't add crisco (never heard of that). I watched a video (cake decorating made easy) and the lady didn't temper (said you didn't need to for this) and didn't add anything to the chocolate. But she did use milk chocolate, I used dark.
Are you using chocolate melts, chips, or Couverture?
I don't know-- I've only used chocolate melts/bark for this type of thing. But it seems that if the chocolate started out in solid form, it should wind up in that same form....
If I were you, this may sound crazy, but I'd set the cake in the freezer right beside of the chocolate pieces and assemble it while its sitting in there. I know you said your hands were cold...but I'd try it anyway.
Good luck! (If all else fails and you've got time, I'd get some chocolate bark or candy melts...that always works)
I don't know-- I've only used chocolate melts/bark for this type of thing. But it seems that if the chocolate started out in solid form, it should wind up in that same form....
If I were you, this may sound crazy, but I'd set the cake in the freezer right beside of the chocolate pieces and assemble it while its sitting in there. I know you said your hands were cold...but I'd try it anyway.
Good luck! (If all else fails and you've got time, I'd get some chocolate bark or candy melts...that always works)
Thanks, well the cake has the chocolate pieces on it (it didn't start melting until I was putting the last piece on the cake and I put the cake in the fridge right away (I'm leaving it there overnight).
It looks like the Ghirardelli chocolate might work. The pieces that I had left over I left out in the kitchen over night and it was nice and hard this morning. The lady that this cake was for isn't going to be at work today after all, so I have one more day to hold the cake (she'll be at work Sunday). I'm going to leave the cake in the fridge until than.
Fingers crossed that the chocolate looks good until everyone eats that cake. 
Thanks for everyones help again. 
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