How long does tempered chocolate keep

If you're new to tempering and experimenting to learn how to temper, using a small amount prevents waste and allows you to not waste your good chocolate. If you're tempering for a project, it's better to have larger amounts. Hope that helps clarify.

Hi can I use chocolate that has went out of temper it looked all right then it turned white can I just remedy it and add some new chocolate to it? Hi there, Fiona! You can melt the chocolate that has bloomed back down and retemper it, you don't have to add additional chocolate but you can if you'd like or will need more tempered chocolate.

We hope this helps and happy baking! Hi, is it easier or more difficult to work with a more premium couverture chocolate? Linda, if you are doing any work with chocolate, coverture is the way to go. It sounds like you are already using coverture chocolate. Thanks for the detailed info. I have made chocolate bonbons 6 times now. My bonbons come out of the molds, sometimes I need to tap a few times, but I always get them all out.

They come out looking beautifully shiny. My only problem is that after a while in room temperature the shell doesn't have that "snap".. It sort of sinks into the filling when you bite into it. Then again I hear many people do that and they get good results. So I'm curious as to why the chocolate softens in room temp despite being shiny and holding shape? Perhaps the humidity is too high in my work environment?

I've tried the "dip knife into chocolate" and it never sets in room temp, but when I stick it in thr fridge for 2 minutes it comes out just right I wish I knew how to fix this issue as it's the only thing keeping the bonbons from being perfect.

Hi there, Eva! We're so glad to hear that you've been enjoying making bonbons! It sounds like the humidity is just a bit too much and that's causing the chocolate to soften a touch faster than is ideal. Is there a cooler, less humid area you could store the finished chocolates? If you live in a really humid climate, maybe adding a food-safe silica packet to the container you're keeping the chocolates in will help prevent this from happening.

Her World Peace Cookies are icons. So why in the world did she mess with perfection? View our privacy policy. Blog Tips and Techniques A basic guide to tempering chocolate Working with chocolate is easier than you think. Jenn Bakos. Kristin Teig. Liz Neily. Always eat your chocolate at room temperature, especially truffles! Interested in learning more?

Be sure to explore all of our chocolate information and delicious recipes that can be made with our gourmet chocolate! Home How to Store Chocolate. So instead of the fridge: Store it in a cool, dry place. So unless you want your bonbons and bars to taste like vanilla extract or garlic powder, follow the next rule: Seal them in an air-tight container.

Who couldn't use a little chocolate right now? Skip to content. We recommend storing it in an air-tight container or re-sealable freezer bag in your refrigerator to keep humidity at bay. How long does chocolate last? Why is there soy lecithin in your chocolates? Do you use Belgian chocolate to make your confections? Learn more about our sourcing here White chocolate is not really chocolate, right?

Save Save Save Save. Some simple candy recipes do not require tempered chocolate. However, candies such as truffles, dipped chocolates, and chocolate bars require tempering to achieve their signature appearance, taste, and texture.

Smaller amounts make it difficult to control the temperature changes. Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Place a candy thermometer or digital thermometer in the chocolate and stir frequently with a rubber spatula. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation. Stir in the remaining third of the chocolate a little at a time.

Let it melt before adding more. It it is warmer, keep stirring and let it cool some more. If it is cooler, begin reheating in the next step. Remove the bowl from heat once you have reached the right temperature. Spread a small spoonful of chocolate on a piece of wax paper.