What is the ideal temperature to cool the melted chocolate in a freezer?
I have temperated chocolate that is now in a liquid state. I have chocolate molds that I use and I fill up these molds with the chocolate. Now I need to set these chocolate-filled molds in a freezer so that the chocolate can solidify and after solidification, I should be able to remove chocolate without much effort by the process of de-molding so that they become consumable solid chocolate bars. So my questions are:
What should be the temperature of the freezer so that the chocolate hardens in the molds?
How long should I leave the molds in the freezer, before I remove them?
After removing the molds from the freezer (with the solid chocolate in them), do I need to set it in another freezer at another temperature so that the chocolate can solidify even more i.e. at a temperature higher than the freezing temperature but lesser than room temperature?
After de-molding the chocolates, when should I wrap them and for how long, before I can consume them?
I am hoping that the temperature and time suggested will help avoid problems such as fat bloom, sugar bloom and melting.
Thank you.
Best Answer
Do not use a freezer, that's way too harsh on the chocolate and will almost certainly introduce terrible condensation, and possibly off tastes, if there is other food stored in the freezer.
If you have a way to create a temperature-controlled "box", you should cool it at 20 degrees Celsius. If not, keep it in a room which is as close to 20 C as you can get, and on the dry side - most normal rooms will do, unless you live in a tropical or equatorian climate without air conditioning, you just won't get the most perfect shine if you keep your room much colder or warmer than that.
"How long" cannot be answered, you just have to wait until it is solid through and through, which will depend on the thickness of your shapes. Just way overnight before trying the first one.
Also see a diagram with best temperatures, which is slightly more complicated because it considers chocolate poured over a solid core, in this old answer of mine.
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Quick Answer about "What is the ideal temperature to cool the melted chocolate in a freezer?"
Also see a diagram with best temperatures, which is slightly more complicated because it considers chocolate poured over a solid core, in this old answer of mine. Yes, I always used temperatures below 14C to cool the chocolates and at max, I put them in the freezer for somewhere from 30 min to 2 hours.Can you cool melted chocolate in the freezer?
Melted chocolate is pretty easy to freeze, but it's best when it's done gradually. Chocolate candy can also be frozen to preserve it for longer. When you're ready to enjoy the chocolate, just take it out of the freezer to defrost. You can then melt chocolate again or enjoy frozen candy for a sweet treat.How long does it take melted chocolate the cool in the freezer?
In general, small chocolate candies and decorations will take about 10-15 minutes to set in the fridge and 5-10 minutes to set in the freezer. At room temperature, it can take up to 30 minutes for chocolate to harden. For large pieces, it will take longer to set, so be sure to be patient and don't rush the process.Do you set melted chocolate in the fridge or freezer?
So instead of the fridge: Store it in a cool, dry place. When chocolate is kept at a consistent temperature below 70\xb0F (ideally between 65 and 68\xb0F), and at a humidity of less than 55%, the emulsion of cocoa solids and cocoa butter will stay stable for months.At what temperature does chocolate freeze?
milk chocolate is between 4 and 13 minutes and thus the freezing range is 32\u201324\xb0C. dark chocolate is between 4 and 8 minutes and thus the freezing range is 36\u201333\xb0C. white chocolate is between 7 and 13 minutes and thus the freezing range is 23 \u201318\xb0C.Melting and freezing chocolate | Heat | Physics
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