Chocolate: condensation issues
I made chocolates in a mold but when I take it out of the refrigerator it starts melting and water accumulates on surface.
My process:
I melted the chocolate and poured it into the mold and then kept it in the refrigerator.
But when taken out afterwards it melts at 25°C also and condensation forms on the surface.
Is there a way to keep the surface dry at 25°C?
Best Answer
There is very little information to go on, but the most likely answer from your description is condensation. Assuming that you kept it in the fridge overnight, then took it out and removed it from the mold, the chocolate will start "sweating" immediately.
If that's your problem: don't keep chocolate in the fridge. The proper temperature for chocolate hardening is 20 Celsius, try to keep at it as much as possible. If you are too much above, the chocolate can bloom, if you are below, it can condense. If you are not a perfectionist chocolatier, several degrees celsius difference in either direction will still produce a good enough result, but a fridge is always bad.
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Quick Answer about "Chocolate: condensation issues"
The first moisture migration happens when you keep moulds in fridge for cooling & you keep it for too long. The water activity in the fridge ie the moisture starts forming/making its space in the micro spaces of the mould, resulting in droplets on chocolate or difficulty to unmould.How do you stop chocolate from condensation?
Sometimes, you have to refrigerate: Summer's hot, and not everyone uses air conditioning. But before you put chocolate in the fridge, first wrap it tightly to protect against odors and condensation, then seal it in an airtight container. When you take it out, let it come back to room temperature before unwrapping.Can chocolate condensate?
The proper temperature for chocolate hardening is 20 Celsius, try to keep at it as much as possible. If you are too much above, the chocolate can bloom, if you are below, it can condense.Why is my tempered chocolate sweating?
Chocolate will 'sweat' in the fridge if it cools too quickly, particularly if your fridge happens to be quite moist, which can quite often happen especially with lots of uncovered fruit and vegetables.Why is my candy sweating?
That sweating is called condensation. As with most food items that come out of the fridge, the difference in the temperature of the item and the temperature in the air causes the food item to develop moisture on the surface.Super Quick Video Tips: How to Fix Seized Chocolate
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