Why do my homemade chocolate bars start to melt as soon as I take them out of the fridge?
I used this recipe (http://www.youtube.com/watch?v=GOIN-7zay6g) w/out corn syrup and honey comb bars to make a chocolate bar. The problem is that as soon as I take out a bar from fridge to eat the bar starts to melt within minute. This was my first attempt to make some thing out of chocolate bars. Is this normal/OK? Or do I need to reduce the amount of butter I used? I made the bars as following
- melted two Cadbury's Bournville dark chocolate bars, exactly these http://www.bournville.in/html/cocoa.html, with around 150 grams of butter
- added 200 grams of classic salted peanuts
- set in the freezer for 2-3 hours
That's it. The average temperature at place where I live is not more than 27 degrees Celsius.
Best Answer
I think the problem is that you don't have chocolate bars, but chocolate mixed with butter, which has a lower melting point (just like buttercream cake icing).
If it's your dentist who is advising you to go slow on chocolate, you might like to try switching away from high sugar 'candy bar' chocolate and onto higher quality chocolate with a cocoa content of 70% and over. The high-quality Swiss brand Lindt, for example, lists the sugar content of their milk chocolate as 23g per serving, but their 70% dark chocolate as 12g per serving and in their 85% super-dark as only 5g of sugar per serving.
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How do you keep homemade chocolate from melting?
They recommend grating or finely chopping the chocolate, putting it in a metal bowl, and putting it over exceedingly low heat, like a heating pad. I also recommend getting a cheap flame tamer, which adds an extra layer between your heat source and bowl so the chocolate won't get too hot.Why does my homemade chocolate melt so fast?
If you live in a hot or humid area, your chocolate will melt if the temperature is too high. You referred to "homemade" chocolate. Are you talking about a chocolate recipe made from cocoa powder, or chocolate candy you made from melting chocolate chips, bars, or pieces?Why does chocolate melt after taking out from fridge?
Sugar bloom is caused by the condensation of your fridge settling on the surface of your chocolate and drawing sugar out of its body. When the temperature of your chocolate is raised again (such as when it's taken out of the fridge to eat), the moisture evaporates, leaving white sugar crystals behind.How do you keep chocolate bars from melting?
6 best ways to help prevent chocolate from melting:3 Super Easy Ways to Perfectly Melt Chocolate | You Can Cook That | Allrecipes.com
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