How to make a brittler, harder chocolate coating?

How to make a brittler, harder chocolate coating? - Side view of African American female cook with sieve pouring flour into bowl with chocolate batter while cooking in kitchen

I'm not sure whether this is a duplicate of this question partly because that question seems to be dealing with making your own chocolate. Which I'm not doing.

In my case I want to add a thin coating of chocolate to flapjacks or homemade biscuits or similar for a sweeter treat. I melt some cooking chocolate then add it to the biscuit base. Then chill in the fridge.

This works fine. However I may want to remove from the fridge, transport the treat to school or workplace, and if left out of the fridge long enough the chocolate can get pretty squidgy.

Is there any trick that'll result in a chocolate coating which stays brittler and harder at room temperature?



Best Answer

You'll want to temper the melted chocolate. This means holding it at 88° F (31° C) while it cools until it is completely hardened, then finally allowing it to return to room temperature (or lower) afterward.

If you temper the chocolate this way, it will be much harder and last indefinitely at room temperature.

The easiest way to temper chocolate is the "seed method", which means adding a piece of solid (never-melted) chocolate to the fully-melted chocolate after removing it from the heat source and stirring thoroughly until the temperature reaches 88° F / 31° C, and then keeping it at that temperature until you're ready to use it.

(Note that this is for dark chocolate; for temperatures for other types of chocolate and for a more detailed guide to tempering, I suggest you check out the tempering page at Cooking for Engineers.)

The technical explanation for this is that the temperature at which melted chocolate hardens determines its final consistency as a solid. If chocolate hardens at room temperature, it ends up forming a very weak crystalline structure that begins to melt at even the slightest rise in temperature (i.e. in your hand). Allowing it to solidify at the highest possible temperature below the actual melting point ensures that it forms a denser crystalline structure and will not melt at room temperature.




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How do you harden chocolate coating?

A: It could be that your room temperature is too high. Candies need to be dipped and then left to set in a room that is between 65 and 68 F. It could also be that the chocolate wasn't tempered. Untempered chocolate takes quite a bit longer to set.

Why is my chocolate coating not hardening?

Heat a cup of heavy cream and 1/2 cup of light corn syrup together in a small sauce pan and then pour over the bowl of chocolate. Allow the mixture to sit for several minutes, until the chocolate bits soften considerably and whisk to incorporate.

How do you make melted chocolate less brittle?

First, heat the chocolate gently using a double boiler; do not allow its temperature to exceed 120 degrees Fahrenheit. Then, carefully remove the bowl of chocolate from the double boiler and allow it to cool to a temperature of 80 degrees.




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