Does tempered chocolate remain tempered and only needs liquefying?
I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or should I do it all again?
Best Answer
If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to melt and re-use it.
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Quick Answer about "Does tempered chocolate remain tempered and only needs liquefying?"
If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to melt and re-use it.Does tempered chocolate stay tempered?
Tempered chocolate can be tempered over and over again. You want to keep the working temperature of about 89\xb0F when working with it. If it goes far below that temperature, set it back over the double boiler until it is 89\xb0F again.How Long Will chocolate keep tempered?
Chocolate doesn't need to be piping hot to stay in temper; a mere 86\xb0F will do. Test: Dip a knife, spoon, or spatula into the chocolate and set it down at cool room temperature (65\xb0F to 70\xb0F). If the chocolate is in temper it will harden quite quickly (within 3 to 5 minutes) and become firm and shiny.How do you keep chocolate tempered?
The process of heating and cooling melts the chocolate's fat crystals and then rebuilds them. In a nutshell, you heat the chocolate to 110\xb0F, cool it to 80\xb0F, and then reheat it to 90\xb0F. As long as it stays around 90\xb0F, the chocolate will hold its temper.I Tried \
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Answer 2
It is certainly safer to re-temper chocolate, but it is possible to melt chocolate without letting it go 'out of temper'. The typical upper bound for working with tempered chocolate is 90 F (32 C) for dark chocolate. Using a double-boiler (or an improvised equivalent), it is possible to melt chocolate to a workable state without going over this temperature.
The short answer is likely that, in many cases, it will be easier to re-temper the chocolate than to protect it from higher temperatures during the melting process.
As a side note, a cool, dark place is a preferable storage environment for tempered chocolate. The fridge's humidity may cause it to bloom (develop light patches or spots due to fat separation).
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