How long can chocolate be held at temper?
I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C.
I intend to make up 3 or 4 truffles, a few times a week.
What’s occurred to me is I can just keep this chocolate at temper indefinitely, adding 50g at a time as the level gets low.
The question is, how long will the chocolate last like this? Will the cocoa fat oxidize quickly or will there be some other problem?
I wonder if this were a chocolate factory, whether the chocolate would be kept at temper 24/7 or whether the machine would be periodically emptied and cleaned for some reason.
Best Answer
I am not an expert in tempering, but I think the long standing time at 33?C can contribute to V crystals reforming as VI (after all, they do this at room temperature over time). If this happened then it would cause the tempered chocolate to thicken and require melting and tempering again.
Will look forward to more answers on this.
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How long can you hold tempered chocolate?
Properly wrapped and stored chocolate will keep for up to a year. The process of tempering chocolate always works best at normal room temperature, i.e. where the temperature is between 20-22\xb0C (68-70\xb0F) and the relative humidity below 50%. Check the conditions before you start and again while you work.Can you keep chocolate in temper?
KEEPING CHOCOLATE IN TEMPERPlace the bowl of chocolate on a heating pad set to low and stir to keep chocolate in the temperature range as needed. Place the bowl of chocolate over, not in, a bowl of warm, not hot water and stir to keep chocolate in the temperature range as needed.Do you refrigerate chocolate after tempering?
It'll be dull and soft and will need to be refrigerated just to avoid melting. Tempered chocolate products stay hard at cool room temperature. Avoid storing at warm temperatures and at high humidity to protect the tempered chocolate's structure.How long does chocolate take to temper?
But the best way to set chocolate is to temper it first. Yes, the process is tricky and easy to get wrong. But a properly tempered chocolate will harden within 5 minutes even at room temperature of 70-80 degrees Fahrenheit. You do not need a freezer or refrigerator.What is chocolate tempering and when is it needed?
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