How can I cool chocolate in a couple of minutes?
I wonder how to cool chocolate in a couple of minutes, without losing its quality. I'm looking for a portable chocolate cooling machine. I think of using it in my kiosk. Meanwhile, it's acceptable to lose some of its quality.
Best Answer
The short answer is: you can't.
The long answer: chocolate has very complicated thermodynamics. There is an optimal speed of the cooling process, and it is slow. Chocolate should be tempered to 33 Celsius (there is some variance depending on the cocoa content) and cooled in an environment between 27 and 20 Celsius. Then it looks and tastes good.
Chocolate which has been cooled in a cold environment will not have any shine, and the colder you get, the larger your problems will be. You can even get uneven distribution of the cocoa fat, with it pooling along the nuts on the inside and letting the outer layers unpleasantly dry. Besides, you will get condensation, which is ugly and makes the chocolate sticky to handle and watered down in the mouthfeel. In extreme cases, you may even end up with distempered chocolate, especially if you don't have seed crystals.
No matter what you are doing - truffles, chocolate dipped fruit, pure pieces of chocolate in a mould - you can't rush it and get good quality.
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How do you cool melted chocolate quickly?
Simply break the chocolate into small pieces and melt over simmering water as above. Once the chocolate is melted remove from the heat and leave to cool (approximately 30 minutes). Place the bowl back on the heat and reheat gently until the chocolate softens down but not completely melted.What is the best way to cool chocolate?
A glass bowl will take longer to cool. Speed this process up by carefully placing the bowl of chocolate into an ice bath, making sure not to get ANY water in the chocolate. Reheat the chocolate briefly by placing the bowl back over the double boiler for 5 to 10 seconds at a time, stirring, until it reaches 89\xb0F.Can you cool melted chocolate in the fridge?
You can get around tempering by dipping chocolates in melted, untempered chocolate and storing them in the refrigerator. Just remove them from the refrigerator a few minutes prior to serving them. The coolness of the refrigerator will stratify the cocoa fat and it won't bloom.How long does it take for chocolate to cool and harden?
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.21 EASY AND COOL CHOCOLATE IDEAS
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