1. Could you go into a bit more detail on the theory of tempering ?

• Tempering is the process by which stable cocoa butter crystals are formed. This gives us chocolate that shines and has the snap when we break it that we associate with fine chocolate. Tempering also allows chocolate to shrink as it cools and that allows chocolate molding, releasing from the mold as it cools.

  As chocolate cools down to the tempering temperature wild crystallization occurs. Alpha, gamma, beta prime, beta double prime and beta crystals all form. Only the beta form is stable. As we heat the chocolate to the working temperature, we melt first the alpha, then the gamma, beta double prime, beta prime and leave only the stable beta crystals. If we over heat at this point we dissolve all the beta crystals and will have to do something to reintroduce the beta crystals we require.
  

• Can hershey bars be melted and used for dipping strawberries
  

2. If my chocolate drops below the working temperature do I have to start tempering it over again?

• No! Once your chocolate is in temper you have dissolved the unstable crystals and you have a predominance of stable beta crystals in your chocolate. As your chocolate cools, it will become thicker as the beta crystals grow and multiply. As it thickens you can warm it again either by heating with the heat gun or microwave, or by adding warm untempered chocolate. The beta crystals in the tempered chocolate will act as a seed to temper the newly added untempered chocolate. You will find if you have been working for many hours with your tempered chocolate that it seems much thicker at the same temperature than it was before. This is due to the multiplication of stable beta crystals. You will be able at this point to heat it a degree or two higher than the standard working temperature in order to make it thin enough to work, without driving off all the beta crystals. Just be careful that you don\'t exceed about 34 degrees for dark chocolate, 32 degrees for milk chocolate and about 31 degrees for white chocolate.
  

3. Could you please tell me where to purchase the chocolate?

• That would depend on your location. If you could send me an e-mail at kerry@thechocolatedoctor.ca we can figure that out.
  

4. I'm having trouble molding with white chocolate. Are there any tricks?

• White chocolate contains a lot of milk fat along with cocoa butter. Milk fat crystallizes differently than cocoa butter and makes tempering white and milk chocolate more challenging than tempering dark chocolate. The temperatures involved in tempering white and milk chocolate are in general 2 to 4 degrees C lower than those for dark chocolate.

  When molding with white chocolate, make sure you test the temper of your chocolate and don't start molding until you are sure the chocolate is in temper. While you generally want a nice thin shell when you are molding with dark chocolate, with white chocolate a thicker shell will give a better result, especially if you are using thinner, more liquid fillings. Cool in fridge just long enough to set, don't leave in fridge for extended periods as this seems to encourage condensation and results in a dull finish.

  
  

5. I've been making home made chocolates. I would like to know if anyone has a recipe for See's Bordoux filling? Thanks! It's my favorite!

• I did a little research and discovered the the bordeaux center is essentially penuche, a form of fudge. I am adding a link to a recipe for a fudge that contains the ingredients that the bordeaux center contains. Make the recipe without the nuts, use half and half cream. After the fudge has set up, cut into squares and form into disc shapes. Dip in your choice of tempered milk or dark chocolate. Since I have never tasted the See's chocolates, let me know how these compare. Click here for link to recipe Scroll down to class 3 - fudge.
  

6. Where may I find bulk chocolate in the Atlanta area? I've been ordering online at chocolatesource.com; however, they seem to be out of stock more often than not. Do you know of a local place where I can walk in and purchase? I've been using Callebaut, but I'm open to trying something different. Thank you, Christina

• Sysco Foodservice has Callebaut chocolate in bulk.
  
• Christina, It appears that chocosphere might be a possible source of chocolate for you, another answer someone suggested says that Sysco Foodservice carries Callebaut in your area.
  

7. Is it possible to dip a soft pretzel stick that has been cooled to room temp. into chocolate and still have it be able to set up?

• Yes indeed it is, however to get a nice shine on the chocolate and have it set properly you must cool the pretzel to room temperature as you noted, and you must temper your chocolate. If tempering is new to you, you might want to consider getting volume 1 of the DVD's, where we look at 3 different ways to temper chocolate.
  

8. How can I make a ganache ?

• A ganache is basically a mixture of chocolate with some form of liquid. That liquid can be water, butter, cream or some combination. If you look at the recipes on this website for truffles - they are ganaches. Essentially there are 2 recommended ways to make the emulsion. My favorite is to melt the chocolate and add the cream that has been heated until it steams. Then stir until it forms a nice shiny mixture. Others suggest that you chop the chocolate finely, pour the hot cream over it and stir until the chocolate melts and emulsifies. I am essentially lazy and would rather not spend time chopping chocolate.
  

9. I make ganache and I am interested on knowing after I have my mix ready can I put it on the molds and put it in the fridge instead of doing the balls?

• I believe the question being asked is - can I use the ganaches I have made for truffles in a molded chocolate? Indeed you can - however because the ganaches used for truffles are quite stiff it is best to pipe it into your molds before it sets up too firmly. You don\'t want to pipe it in while warm, but most ganaches take several hours to firm up after reaching room temperature as crystallization must occur. You can also place your firm ganache in the microwave for about 1 minute on 10 percent power to soften it without warming it significantly. If this was not the question you wanted answered, please e-mail me at kerry@thechocolatedoctor.ca
  

10. What are the heating and cooling temperature for tempering alpha, beta, bea prime and gamma crystal patterns of cocoa butter?

• When you cool your melted chocolate you get "wild crystallization" which contains alpha, beta, beta prime and gamma crystals. As you heat it back up, unstable crystals melt out, leaving the stable beta crystals at the working temperature. The temperature at which the unstable crystals melt out depends on whether you are tempering white, milk or dark chocolate.
  

11. What are differences between using Marble and granite for tempering the chocolate? I have heard that granite is better, but why? Thanks so much for your knowledge. Laurie Duncis lduncis@herzing.ca

• Lori, Both marble and granite will do a wonderful job tempering chocolate. They both act to draw the heat out of the chocolate, cooling it quickly. They can be used interchangably. Funny - I've always heard it said that marble was better. I've used both with equal results. Use what you have or what ever you can get inexpensively. I've done well getting granite sink cutouts from countertop companies very inexpensively.
  

12. How do we produce chocolate that contain unstable gamma crystals, beta prime crystals, or alpha crystals?

• By cooling the chocolate to the temperature where wild crystallization occurs and not heating it back up to the working temperature, we will produce unstable crystals and they will remain in the chocolate interfering with contraction when the chocolate cools. The cooled chocolate will likely be streaky, dusty looking and hard to get out of a mold.
  

13. how do you restore seized chocolate?

• You can't restore seized chocolate to it's previous state, but you can dissolve it in enough warm milk or water and use it in hot chocolate or for the base of a chocolate sorbet.
  

14. How do I keep my tempered chocolate liquid enough to pour into my molds? It often gets too thick to work with by the time I get to my third mold.

• Once your chocolate is in temper you can reheat it to keep it liquid enough for molding. Just make sure you don't let it get above the working temperature.
  

15. I want to make a gianduja ganache which I want to whip for a plated dessert. Can I use gianduja and cream alone or will I need to add an additional chocolate/ingredients? I have read that whipping ganache shortens the shelf life, can it be rewhipped? Thanks for your time and response.

• You can mix melted gianduja and hot cream, cool, then whip. The additional air will shorten the shelf life, but for a plated dessert that should not be an issue. It can be remelted and rewhipped if required.
  

17. Does white, milk and dark chocolate melt differently?

• White and milk chocolate contain milk solids and butter fat not found in dark chocolate. This lowers the temperature at which they melt. It also makes them more susceptible to burning at lower temperatures. If you heat chocolate to too high a temperature, while it might not burn, it might become damages which results in changes in texture and flavour.
  

18. Can you use a general digital or meat thermometer for tempering the chocolate? Thank you Mary

• Mary, I use a regular digital thermometer when I temper. I like the digital thermometers made by Pyrex. They seem to be calibrated well and seem to hold their calibration for a long time. Eventually all digital thermometers seem to go off and when you notice the chocolate looks right but the thermometer has a strange reading, it's time to try a new one. I do have the pyrex brand available if you need one, just send me an e-mail.
  

19. I am interested in making chocolates and would like to know of any books DVDs that could help from tempering to putting in molds to making candy. And where can I order the book(s)? Thank you. Nancy

• Nancy, Consider ordering the Chocolate Doctor DVD's from this site. They will provide all the information that will get you started tempering, molding, dipping and decorating. There are a variety of books that can be useful for candymaking - one I really like at a basic level is "Candymaking" by Ruth Kendrick. Another is "Truffles, Candies and Confections" by Carole Bloom. Both can be found on Amazon.
  

20. Why chococlates slabs are getting very loose when melted? It is making liquid very difficult to handle.I am using compound chocolate.Is it the problem of tempering? Also what is the best % of hydrogenated fat in compound chocolate which will give a good texture taste with out a bloom. What i need to do to get a smooth texture . Rifgt now we are getting a rough surface when we are using compund chocolate

• Compound is a 'chocolate' made with fats other than cocoa butter. It does not require tempering, simply melting sufficiently to work with. If it is taken to too high a temperature it may become lumpy. I'm not sure what percentage of fat is appropriate as I rarely use compound, I like the flavour of 'real chocolate' much more.
  

22. I would like to specialize in fruit filled chocolates and have managed to develop good texture and flavour. However, I am having trouble with oozing fillings and cracking chocolate coatings when I hand dip the fillings. Can you please give me some advise on what I am doing wrong. Thank you, Katharina

• I assume these are truffle centers rather than filled chocolates. It is important to have your centers at room temperature when coating the truffles. Cold centers expand as they warm up and tempered chocolate contracts as it cools, so the result is chocolate that cracks and fillings that ooze out of those cracks.
  

23. I find that quite often my chocolate bars are streaky - some bits of the bar are really shiny whilst other bits are dull. Am I not tempering correctly or is my mold not clean enough? - Thank You - Robert

• Robert, a couple of things might be happening here. Your chocolate may be out of temper, but if the bulk of your chocolate is in temper, but you have some chocolate on the sides of the bowl and you don't fully stir it in and give it time for the beta crystals to be distributed through it , you may get streaks from the chocolate that is on the sides of the bowl.
  

24. Can you please tell me how to make the flowing caramel for chocolate centres. Not the hard caramels.

• Flowing caramels are made by cooking sugar and glucose until nice and dark. Then you carefully add warmed cream, some butter and vanilla. e-mail me and I\'ll send you the proportions.
  

25. I am interested in making chocolate transfer sheets. I have read it can be done using screen printing and pad printing, even using inkjet printers. Any advice would be great.

• If you can send me your e-mail address I'll send you a link to a demo I've done on eGullet about making transfer sheets.
  

26. I have been trying to use the Guittard Chocolate A peals and I am having so much trouble. I have been using the milk chocolate and when I either pour it over truffles or try to use it in a mold it does not come out shinny. I have had it stick to the molds and they look dull. What am I doing wrong? Thank you, Kathy

• Kathy, the A peels product is compound, not chocolate, and as such doesn\'t need to be tempered. I wonder if perhaps you are getting it too hot, that seems to be a problem for compound.
  

27. Received a temper machine and have tried the bittersweet Callibault chocolate in it and it jst won't come out shiny. There is no temperature gage on the machine, just white, milk, dark. I am so frustrated. HELP! Mary

• Mary, what sort of machine is this? When you say the chocolate isn't shiny - are you molding or dipping? Dipped chocolates will be glossy but not shiny, the only time chocolate is shiny is when it is cooled up against a shiny surface such as a mold or acetate.
  

28. what is the ingredient in for example lindt 'truffles' that make them shelf stable? Is there something that can be added to traditional cream based ganache to extend its shelf life beyond a few weeks? thanks, good site, Brent

• Brent, the shelf life of ganaches can be extended by adding such things as invert sugar, alcohol, glucose or some combination of those things. What you are trying to do is to reduce the 'available water' ie water that is available for bacteria to use. A good discussion of shelf life can be found in JP Wybauw's book - Fine Chocolates, Great Experience. Usually available on Amazon.
  

29. I have to make approximately 400 truffles for an upcoming event and would like to make them ahead of time. How far in advance can I make them using your recipes and what temp / place is the best storage for them?

• Hope I'm not too late answering this question. I would say making them a couple of weeks ahead of the event should be fine. Make sure there is some alcohol and glucose in the center. I'd store then in airtight containers in a cool/dry place.
  

30. I make cigar shapes out of white choc,but when the chocolate gets a bit old, it wont melt down, it goes soft but wont melt.Why does it do this and can it be saved.Thankyou.Lindon

• Lindon, not sure I can help you with this one. White chocolate contains lots of milk fat, which unlike cocoa butter doesn't improve with age. You may be able to extend the shelf life a bit by adding a few percent of cocoa butter to the white chocolate. I'd probably just buy in small quantities to make sure it is always in date and use the out of date stuff for making centers.
  

31. What is heat stable chocolate and why does it not burn at high temperatures. Should I use chocolate in biscuits center i.e it is always in liquid form and do not burn during biscuit baking

• Not really familiar with heat stable chocolate, but I suspect it is a form of compound chocolate that contains fats other than cocoa butter that have very high smoke points. I tend to use couverture chocolate in most applications rather than the compound chocolate.
  

32. How to temper cocoa butter?

• Use the same techniques you would use for chocolate, melt to around 40 to 45º C, cool to about 27 degrees then heat back up to 30 to 32º C.
  

33. In tempering chocolate,how many times do I have to heat/cool the chocolate?and that depends of what?

• The chocolate is heated, cooled, then reheated when using the bowl or marble slab techniques. If using the seed method, then you heat and cool the chocolate using the seed. All these methods are explained and demonstrated in the DVD's.
  

35. sir, plz help me out i am student of hotel management dfrom india. i have started making chocolates at home and i am going to sell them. but my chocolate is started melting at room temp. i used dark chocolate.how should i overcome this problem plz help me. mahesh joshi

• Mahesh, first question, what is your room temperature? If it is too high, nothing is going to stop that chocolate from melting, however as long as the room temperature is cool enough, chocolate that is in good temper should remain firm. I suspect that your chocolate may be out of temper, so it is important after tempering that you check the temper before starting to work with the chocoolate.
  

36. choc printing with bubble jet

• I haven't worked with these edible ink printers yet, but my concern would be how well the image would show up on dark chocolate. I suspect it would be fine on white chocolate.
  

37. I tried to make a chocolate sauce (Lindt bittersweet, heavy cream, and corn syrup) and overheated it. Now the mixture has separated into a solid blob and an oily part. Is there anything I can do to salvage a lot of expensive chocolate?

• So, you have lost your emulsion and need to do what you can to get it back. Try taking a small part of the mixture, heat it a bit, add some warm cream and mix vigorously until it comes together. Then gradually add a bit at a time of the remaining broken emulsion until it is incorporated.
  

38. What is untempered chocolate, and what items can Imake with it? Thank you Lisa

• Lisa, untempered chocolate is chocolate that contains lots of unstable crystals. It will look dusty and won't contract properly if placed in a mold. What can you make with it?- well if you temper it, you can make anything you want - but if you don't it will still be suitable for making sauces, centers for chocolates and to be used in baking.
  

39. Hi, I'm not an expert in making white chocolate truffles... If I'm making 2,000 pcs. white chocolate truffles with ganache as a filling (For a wedding), When do I start making it? and where can I store it? How long will it keep? Oh! You will be a great help for answering my questions.... Many thanks!

• If I were making white chocolate truffles that contain some alcohol and a bit of invert sugar or glucose to increase the shelf life, then I\'d probably start making then about 2 weeks before the event. Store in airtight containers in a cool, dry spot.
  

40. I am beginning chocolatier and I don't know which brand of chocolate to use. I have experimented with guittard and scharffenberger and have heard good things about callebaut, what is your opinion? Preferably a company that offers enrobing and filling consistencies of chocolate in milk, white and dark.

• The chocolate you choose to work with will depend on the result you wish to achieve. For molding and dipping I tend to use a chocolate that doesn\'t interfere with the filling. The fillings are were I might use a single origin chocolate to showcase the special flavours. I use a lot of Belcolde and Callebaut. Callebaut has many different formulas and you need to taste a bunch to see what you like. Make sure to get the Belgian Callebaut as the stuff made in the US is simply not comparable.
  

41. Hi. Once I pour my tempered chocolate into my molds, I've been placing them in the freezer, which seems to work quite well. Does it matter how long I leave them in the freezer? Once out of the freezer does it matter if they sit out uncovered for a while, or do they need to go directly into a bag. And finally is there a curing time for this chocolate where it gets harder etc? Thank you for your help.

• As chocolate cools and crystallizes it gives off heat, which is why putting the molds in the into the refrigerator as the chocolate starts to harden will help draw off that heat and prevent dull spots. Putting your molds in the freezer can cause the chocolate to contract too quickly and cause cracking. Once out of the fridge they can be left in the mold for a day or so before unmolding. There is some evidence that leaving them in the mold longer results in shinier chocolates. It takes about 24 hours before chocolate is fully crystallized and is at it\'s most stable. Less chance of finger prints when you pick up chocolates that have sat for 24 hours before handling them.
  

42. Kerry, How do I scale down a recipe that has the percentages provided? Are there any disadvantages to doing this? Stephanie

• Stephanie, if you just change the percentages into gram measurements then figure out what your total weight will be and from there half, or double etc, to get the amount you think you will need. When I'm developing recipes I often make very small batches, then scale them up when I'm happy with the result.
  

43. Hi, I am a blossoming chocolatier. I am trying to make round discs using a chablon sheet. My chocolate is properly tempered, but the finished product off of a transfer sheet with my logo has some shiny and some dull spots. Is this related to the cooling temperature? The effects where present when left to set in a room at 20 degrees C. Can you assist me please with the best way to resolve this? Thank you, Lynn

• Flat surfaces often suffer from retraction marks when they cool. You may notice some benefit from cooling more quickly - perhaps using a fan to carry off the warm air more quickly, or a quick trip into the fridge. But it is a difficult problem and may not be easily resolved.
  

44. I would like to ask how to keep white chocolate (after conching process)in liquid form while storing in a holding tank before transfering the cream for further processing? What is the minimum temperature that can keep the cream still remain in liquid form? How to determine that temperature?

• I think that is a question better answered by someone in the chocolate manufacturing business. I know that companies such as Callebaut and Belcolade ship chocolate to some of their customers in tankers in a liquid form - it might be worth contacting one of those companies.
  

45. I am running into fat and sugar bloom when making homemade toffee. How do I correct the problem without tempering? I assume that using tempered choc on toffee will not adhere well. Is that true? I've tried keeping at room temperature (avoiding fridge) but the choc doesn't ever get hard enough to cut and package, etc. I've recently tried the fridge long enough to firm choc then cut and bag for the freezer - was hard to cut and bag before choc was too soft to package. Help, running out of ideas. Thanks so much.

• You really do need to use tempered chocolate on your homemade toffee. Wipe any fat off the toffee, sprinkle with cocoa and wipe that off before applying the tempered chocolate to help the chocolate stick. Doing it this way, you shouldn\'t have to refrigerate at all.
  

46. Hi, may I know how to determine the specific gravity of the white chocolate cream? The formula of SG=density of substance/density of water. I need to compare the density of the cream with density of water at same temperature which is in 20C or any other temperature also can?

• I think that the density or specific gravity of the melted chocolate would have to be measured using some sort of densitometer. I\'m not sure where you would access equipment like that - perhaps in the lab at one of the companies that produces chocolate. It would be worth contacting them.
  

47. CAN WE USE OVER TEMPERED CHOC ON BISCUITS

• Over tempered chocolate contains an abundance of beta crystals and will be thicker than chocolate that has just been tempered at the same temperature. This can be an advantage if you are trying to get a nice thick layer of chocolate on something you are dipping. It can also be a disadvantage if you want the chocolate to flow off quickly leaving a thin layer of chocolate on your biscuit. I'd suggest playing with it and seeing which effect you like best.
  

48. Is there any help for seized chocolate?

• There is no way of getting temper back in seized chocolate - but you can add lots of milk and make hot chocolate!
  

49. how i handle a chocolate transfer sheet where i can storage ,because i live in a hot place ?

• Transfers should be stored between about 20 and 25º C. If you don't have an area of that temperature, you might consider dedicating a wine cooler to storage.
  

50. why does the doctor dips the thermometer in a liquid before use

• Not quite sure what the question being asked refers to.
  

51. How to temper compound chocolate? Thanks, Raji.

• Raji, Compound chocolate doesn't require tempering - just melting. It contains fats other than cocoa butter that don't exist in a variety of crystalline forms as cocoa butter does.
  

52. Density of chocolate

No answers yet.

53. I was recently told about a product called Alpha crystals that is fairly new. It is a new and quicker way to temper chocolate however I am having trouble finding it online do you know anything about this product?

• I wonder if you are thinking of Mycryo which is a cocoa butter product which is predominately beta crystals. It is produced by Cacao Barry.
  

54. Hi, I am making truffles with a chocolate and cream ganache centre that are flavoured with oils and then coating them by hand with tempered chocolate. Once odne I amt hen bagging them in food standard plastic bags and tying the bags closed with ribbons. After a few days the dark chocolate truffles start to secrete moiusture however and become ruined as the tempered chocolate coating softens. Does anyone have any ides why this might be happening, it seems to be more in respect of dark chocolate than any other. Thanks.

• Can you e-mail me the recipe for the center you have used? kerry@thechocolatedoctor.ca I'll have a look and see if I can figure out why the problem has happened.
  

55. Hello, We are making tempered chocolates in molds with ganach centers but we are beginning to have problems with mold forming inside some of the chocolates. Do you have any tips on hoe to avoid this? Thanks in advance for your help.

• It sounds like there is too much 'available water' in your recipe. Additions that will help include invert sugar, glucose (white corn syrup), alcohol and various sugars.
  

56. I just bought my first polycarbonate molds and find that the chocolate shells are much too thick. The chocolate was at around 87-89 degrees and we poured it in and out as quickly as we could. Are there any tricks to getting a thinner shell? Thanks.

• Certain chocolates have less cocoa butter and are very thick at the working temperature, making it hard to get a thin shell You could add some additional cocoa butter (start with about 5% by weight) or try a different chocolate. Also tapping firmly on the mold to knock out extra chocolate can help.
  

57. This is my second year hand dipping fondant in chocolate. I do temper the chocolate. Melting in the oven then cooling in a electric skillet to about 85 degrees while moving it around in the \

• Could you e-mail the rest of the question.
  

58. Can you restore old chocolate?

• If by old chocolate you mean chocolate that has bloomed, or gone out of temper - you can 'restore' it by making sure that you heat it to a sufficiently high temperature to melt all the 'bad' crystals before tempering it.
  

59. I notice some recipes call for corn syrup and others for invert sugar. Are they pretty much the same? How important is it in chocolate making? Does it make them keep longer?

• Corn syrup is less sweet than sugar (sucrose), whereas invert sugar is sweeter than sucrose. Both compounds have the ability to lengthen the shelf life of your fillings. They are not absolutely necessary in fillings as long as your chocolates are consumed quickly.
  

60. Is it okay to use compound chocolate for baking?

• A lot of chocolate chips are actually compound chocolate. So it's ok to use compound chocolate - but it may not always give you as high quality a product as you want.
  

61. I'm making chocolate mints; a recips I found that puts a layer of semi sweet melted chocolate, then white chocolate with mint extract, then milk chocolate on top. I've found two things I would like some help with. First, the chocolate gets so hard and I would like it to stay a little soft so I can cut the mints, second, the layers don't stay together very well, especially when I try and cut them. Any suggestions?

• You might find that adding some clarified butter (about 4% by weight) to your chocolate layers might help with the cutting. I'm not sure if that would help they layers stay together better however.
  

62. How far would you have to run to burn off two chocolate biscuits?

• Any one want to field this question?
  

63. I am making homemade choco. potato chips and popcorn. I live in Florida and I would like to know how to store them and how long I can store them. I will being selling these treats and will be making quanties. Please give me all the tips I will need to keep these products fresh. Sherry

• I think that sealing your product in some form of airtight container, then packaging in an airtight wrapping is the way to go. Here in Canada we have stores called Solutions that sell all sorts of containers. They have some wonderful airtight options for a reasonable price. I think you will need to do some tests to see how long your product remains fresh.
  

64. we melted some chocolate chips in a bowl to coat some candy. after seating up, the chocolate was to soft. what kind of chocolate should we use next time to get a harder coating? Thank you!

• I'd try some 'real' chocolate instead of chocolate chips. But you will need to temper it to get the proper result.
  

65. I have been making a truffle recipe that calls for only crushed oreos mixed with cream cheese and dipped in chocolate. My question is, what is the shelf life of a truffle like that while being refrigerated and is there a way to make these safe without refrigeration? I am worried about the cream cheese and I was hoping to have a way to give them as gifts without having to worry about keeping them constantly cold. Maybe an additive? Thank you so much for any help!

• Adding some alcohol and maybe some glucose or invert sugar will lengthen the shelf life. I suspect you'll have to do some tests to see what sort of shelf life you can get at room temperature. Make up a batch, dip carefully in tempered chocolate - making sure there are no cracks - each week cut one open and see if there is any sign of mold or contamination and taste to see if the flavour has changed.
  

66. what can i add to keep a 70% cacao chocolate permanently liquid at room temperature?

• I suppose if you added enough neutral oil of some sort then you could possibly keep it fairly liquid at room temperature.
  

67. I would like to make some chocolates suitable for diabetics but with a shelf life of one month or more. can you please help me. thankyou Sheila

• There is good quality sugar free chocolate available from companies like Callebaut and Belcolade. The shelf life can be increased by the addition of things like alcohol, glucose, sorbital. Keep in mind that the sugar alcohols contained in sugar free chocolate have a laxative effect, so small quantities are the best idea.
  

68. Thanks for the time. I use Guittard chocolate I like it very much. My question is; when I temper and cover an item, and go with the process or cooling etc. they come out very nice, but the chocolate is just a little hard. Can I use corn syrup to soften it a bit. What do the pros use to get it soft but firm? Ciao

• You unfortunatly can't add corn syrup (aka glucose) to chocolate to make it softer. It will cause the chocolate to seize because of the water in it. You can add up to 4% clarified butter to your chocolate to get a softer chocolate, or blend with another chocolate that is softer. Blending with some milk chocolate would give a softer chocolate due to the softness of the milk fats in it.
  

69. I made some chocolate suckers and days later i am noticing some dull spots on the chocolate. I dont think I tempered them correctly. Can I remelt them again.

• You sure can! Make sure you heat the chocolate sufficiently before retempering so that all the undesirable crystals are gone.
  

70. We have an unopened plastic bucket of liquid marble chocolate marked 2007. Is it still good to use in a fountain?

• I'm not familiar with liquid marble chocolate - however I do find that most chocolate has a longer shelf life than marked on it. Dark chocolate actually improves with age - though it might bloom and will therefore require tempering. Why not open it up, smell and taste it and see if there are any rancid elements detectable. If not - it's probably still good for use in your fountain.
  

71. I tried to make a chocolate sauce (Lindt bittersweet, heavy cream, and corn syrup) and overheated it. Now the mixture has separated into a solid blob and an oily part. Is there anything I can do to salvage a lot of expensive chocolate?

• Try heating the mixture to about 30 degrees celcius and taking a small amount of it in a bowl, mix in a small amount of cream at about 40 degrees celcius. Mix with a spatula until an emulsion forms. Now add small amounts of the broken mixture, mixing well after each addition, waiting until an emulsion forms each time.
  

72. what steps in adding fehling solution to determine the sugar content of it?

• I don't know the answer to this one? Anyone else have any ideas?
  

73. What will I add on chocolate bar to liquefy it and not go back to it\'s hard texture once not heated. For choco dips. Thanks

• I'm not sure what you are trying to do here. Could you send me an e-mail at kerry@thechocolatedoctor.ca and let me know what you are trying to do.
  

74. how to make chocolate very hard

• The more cocoa butter in the chocolate, the harder it will be. Also, certain cocoa butters are harder than others. Cocoa butter from cacoa beans that grow closest to the equator is harder than that from further away.
  

75. HiKerry, I just bought a small bakery and I was thinking of buying a tempered machine, as tempering chocolate seems very hard for me... What machine do you recomend? I probably need just a table top one, as I don\'t have much room and the budget is tight:) Thanks, Maria

• One of the little revolation units or the AMC would probably fit your needs. Send me an e-mail kerry@thechocolatedoctor.ca - I know someone who has a revolation for sale.
  

76. What is the shelf life of bagged chocolate pieces?

• Solid chocolate pieces in dark chocolate - more than a year. Milk or white chocolate likely 6 months to a year. Filled chocolates would depend on the filling - there are many factors at work for the shelf life of filled chocolates. JP WYbauw's book 'Fine Chocolates - Great Experience' goes into a lot of that detail.
  

77. How long can a human live off chocolatey substances (including chocolate milk and chocolate coco) alone?

• Good question! Chocolate is not the 'perfect food' though it does contain amino acids, fatty acids and lots of antioxidents. But I think you would start to suffer from some vitamin deficiencies after a few months as well as protein deficiency. My child would be content to live off milk chocolate alone!
  

78. I am a chocolate maker in California. I am trying to get a really glossy shine laquer finish on molded chocolates. I have used everything I can get my hands on and nothing come close to the effect I am trying to come up with. The best examples I can give you are the shine on motorcycle helmets and cigar humidor boxes. The closest I have come up with is powdered food coloring mixed into tempered and not melted cocoa butter made of pure V crystals. I need something closer. Any suggestions?

• A very shiny finish should be possible by painting the mold with either a thin layer of chocolate mixed with cocoa butter, or the powdered colour made for chocolate work ground together with cocoa butter. In the case of coloured cocoa butter it isn\'t necessary to temper it - just don\'t have it too warm when you paint or airbrush it on to the mold.
  

81. What ways are there to lessen the environmental impact of making, using and disposing of chocolate products?

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82. Hi, I am having great difficulty tempering white chocolate. I have a fair idea how to temper milk & dark chocolate (I\'m using Callebaut) or at the very least, i know how to test to see if it\'s in temper, but I never seem to be able to get the white chocolate right or know what to do in order to get it in temper. I have just about followed/tried every instruction, being careful not to overheat it, etc. I have been infusing my white chocolate with peanut butter as part of my recipes. Could the peanut butter be the root of all my problems? I can never get it hard & my latest batch even seems grainy. I have wasted so much time & effort on this! Any advice?

• White chocolate is tempered at a much lower temperature than milk or dark chocolate - generally at each stage of the process you work at 2 degrees Centigrade cooler. When you add other fats to chocolate (ie peanut butter) you change the eutectics of the fat in the cocoa butter - that may explain the problems you are having.
  

83. my white chocolate is WAY to thick i have tried to add wax, but it just isn\'t working....any suggestions.

• You should never add wax to chocolate - it is not considered edible. White chocolate is generally thicker than dark chocolate - but by adding extra cocoa butter you may be able to thin your chocolate somewhat.
  

84. Hello Kerry - I am a budding chocolate maker, and just found your wonderful website. I am interested in making transfers for chocolates using an ink jet printer (see question 25). Would you be able to send me the link to your demo on doing this please. Regards Genevieve Loxley Australia

• I'm going to try to add the link here. Try clicking on this. But it's not using an inkjet printer - it's silk screening. There is some discussion of inkjet printing in the thread I think.
  

86. Hello Kerry - I live in a very hot, damp, humid part of Australia (Queensland) and would like any advice you can offer me in this environment. I have tried using couverture chocolate but am having trouble keeping it in temper and keeping the dreaded bloom away. So, I have started experimenting with compound chocolate but am having problems getting it out of large aluminium molds as it is not shrinking enough. I am attempting large sculptural pieces (I\'m an artist), not small bite size pieces. Regards Genevieve Loxley Australia

• Genevieve, Can you send me an e-mail at kerry@thechocolatedoctor.ca so we can chat back and forth and see if we can come up with a solution to your problem. I don\'t think a single answer is going to work in this case - I need to ask you a bunch of questions.
  

87. how to make a chocolate topping for an ice cream pie that doesn\'t get to hard in the freezer?

• I think that by virtue of the kind of crystals that form in chocolate at very cold temperatures all chocolate wants to get hard in the freezer. Adding coconut oil (the kind you can get at a health food store - it\'s solid by the way) will give you the crackly topping you get at ice cream stands. If you were to make a ganache with chocolate, cream and lots of glucose (white corn syrup) you might get something that is fairly soft at freezer temperature. The more sugars you add to the chocolate the more you suppress freezing, the same for alcohol, so adding some creme de cacao might help as well.
  

88. how can I make a dark chocolate gananche for an ice cream pie that dosn\'t get to hard in the freezer?

• See answer above re topping for ice cream pie.
  

89. how can i keep truffles in point? Are well in the fridge, after a time at room temperature become very soft

• You might try adding more chocolate to your recipe. Since each type of chocolate varies in the amount of cocoa butter and other fats, they may react differently in truffles, so some adjustment to the recipe may be required.
  

92. Where can I purchase envelopes of no-melt chocolate?

• I'm not familiar with this product.
  

93. why does the doctor dips the thermometer in a liquid before use?

• I'm a doctor - I don't dip my thermometer in liquid before use. However in some offices they may be keeping glass thermometers in a liquid to sterilize them.
  

94. Can you Print Chocolate on a Bubble Machine

• Not sure what you mean by a bubble machine.
  

95. what is this website about?

• Anyone want to field this question?
  

96. Why did my molded chocolate elephant come out dull and not shiny? Also the center was whitish looking.

• Sounds like your choclate was not in temper. Make sure you test the temper before you start to mold.
  

97. . Hello Kerry - I am a budding chocolate maker, and just found your wonderful website. I am interested in making transfers for chocolates.I have also tried colouring the moulds with the help of cocoa butter and food colour..afer i pour the chocolate freez it and de mould it the coating is left behind in the mould only the chocolate comes out... please help

• The colour has to be fat soluable - I use only colours that are specifically made for use with chocolate. You melt the cocoa butter, and on your marble you grind together the powdered colour with the cocoa butter using the back of an offset spatula. Melt the coloured cocoa butter and cool it to around 30 degrees C (86 F) before using it to paint in your molds. Let harden at room temperature. Make sure the chocolate is in temper (and not overcrystallized) when you pour it into the mold. Once the chocolate starts to harden - put it into the fridge for about 5 minutes. Don't put it in the freezer. For making transfers - paint with coloured cocoa butter that has cooled until it is the texture of sour cream.
  

98. Hello Kerry... I am a budding chocolate maker and just found your wonderful website. I am interested in making colours to coat the chocolates ...I want to know how much colour shall i add to the cocoabutter... and what should be the consistency of the mixture so that it comes out clean from the mould

• When making the coloured cocoa butter you add about 30 grams of powdered colour to 100 grams of melted cocoa butter. You can mix on a marble slab with the back of the blade of an offset spatula, or you can mix with an immersion blender.
  

99. I am tempering and molding chocolate. My test temper, either on wax paper or a glass plate always looks great but when I pour it into the molds there is always bloom, both on the surfaces and throughout. They are rather thick molds, 13mm so I am wondering if I should not re-heat the chocolate as high...? (currently 115 - 80 - 91) Thanks

• Try one degree cooler and see what effect you get. After pouring the chocolate in the molds, leave it at room temperature until it starts to crystallize around the edges, then put it in the fridge with good air flow around the mold.
  

100. why a doctor dip the thermometer in liquid before use

• I think this is a joke, ie. why did the chicken cross the road? You would say - to get to the other side. If you didn't know then you would ask why. So in this case I think the author is looking for ............ Why did the doctor dip the thermometer in liquid before use - I don't know, why did the doctor use the thermometer before use. Maybe if you posted that you may get the answer from the author of the other questions that are alike :-) Who knows, just thought I would send my two cents in :-) Have a great day!! Annette
  

102. how far in advance can you dip pretzel rods in white chocolate and then colored sugar is sprikled on top? it is for a wedding 19 days away?

• I'm sorry I took so long to answer the question. Dipping something in plain chocolate can be done several weeks before the event. Make sure you store them in an airtight container.
  

103. Hi Kerry. I enjoy making chocolate however am not good with tempering chocolate. Would you mind giving me a simple way of doing it? Also, what kind of double boiler would you recommend that is environmentally friendly? Thanks, Marie

• Tempering is demonstrated in the Chocolate Doctor DVD #1. You need to be careful when using a double boiler that water doesn't get into your chocolate and cause it to seize. I tend to use a microwave or a dry melter, such as a Mold'art to melt the chocolate.
  

104. Hello Kerry. I'd like to start making raw chocolate and selling it. Do you have any suggestions on where to buy the cacao beans? What equipment would I need to make the chocolate into a powder?

• Cocao beans can be purchased from the Chocolate Alchemy website www.chocolatealchemy.com Click on the wholesale or retail links.
  

105. I'm positive my dark chocolate is at the right temperature when I pour it into the molds, which I then put into the freezer to harden, for about 5 mins. I then fill them with room temp. ganache, then I put the mold in the refrigerator for an hour for the ganache to harden. I then seal them with temper chocolate. Should I be letting the first coat air dry at room temp?

• When you first pour the chocolate into the molds, let sit until you see it starting to crystallize - then put it into the fridge (not the freezer) for 5 to 10 minutes. After piping in the ganache - let sit at room temperature. Some people leave it overnight to get a bit of a 'crust' on the ganache before backing off the plate.
  

106. I want to learn how to decorate truffles with all the different colors but I am not sure where to start. I purchased some colored cocoa butters and some spray equipment but I am not getting very good results... The cocoa butter wants to separate from the chocolate...?? I have researched quite a bit but have not come up with the full process of what to do???

• I'm assuming that you are spraying your truffles with coloured cocoa butter - not sure how good a result that will provide. I tend to use the coloured cocoa butters in molds, that way you get a nice shiny colour. Sprayed on a truffle, the colour is going to be matte. I'd probably try using cooler coloured cocoa butter mixture if you are getting separation of the colour from the truffle. Send me an e-mail at kerry@thechocolatedoctor.ca to discuss further.
  

108. i have a cookout tomorrow and im making something called unbaked bars. it calls for milk choc on the top as a frosting i only have semi sweet squares how can i use it? i have no time to go to the store! can i added milk or 1/2&1/2 to the semi sweet? please help now! i only have a few hours!!!

• I'm sure that I've missed the window on answering this question - but no - you can't add milk to semisweet chocolate and get milk chocolate. The milk is added as powder during the process known as conching the chocolate during it's manufacture. Liquids will cause your chocolate to seize.
  

110. tell me the name of the machine in which I could melt the bar & tell me the solution for avoiding melting process once they got shape after moulding

• You don't need a machine to melt bars - if you have the Chocolate Doctor DVD volume 1 it shows how to use the microwave to temper chocolate. Tempered chocolate, once molded, will be stable at room temperature and melting should not be an issue.
  

111. What kind of equipment is needed to make cacao beans into powder?

• To make cocoa powder from cacao beans you need something to grind the beans, then some form of press that presses out the cocoa butter leaving the cocoa powder.
  

112. What kind of eco-friendly double boiler would you recommend for tempering chocolate?

• Any double boiler should work - even a stainless steel bowl on top of a pot will serve the purpose.
  

113. I am a beginning chocalatier and have been making hand dipped truffles. Sometimes after dipping as the coating starts to harden I get small - pinsize - filling extrusions out of the side of the truffle. I hate to say it but it almost looks as if the truffle is pooping. I have been scraping it off with a knife and dabbing on some tempered chocolate over the hole but would like to know what causes this.

• This happens when the truffle filling is cool. It expands as it warms and the chocolate it is dipped in contracts as it cools, causing the extrusions. The solution is to make sure your truffle filling is at room temperature when you dip.
  

114. I would like to know the reason why my moulded milk chocolate is very soft

• Milk chocolate is softer than dark chocolate due to the effect of milk fat on the cocoa butter. This is called the eutectic effect and occurs when two different fats are combined.
  

115. Kerry, do you ever do any classes on the west coast or are they all in Ontario?

• If someone would like to bring me out to the West coast to do classes - I'd be thrilled! I have taught in other plsces, but most classes are in Ontario.
  

116. Why does chocolate get hard when put in freezer

• It's all about crystals forming - but not neccarily the good kind when you put the chocolate in the freezer.
  

117. why does chocolate get hard when it is refrigerated?

• see answer to 116
  

118. Could you please tell me where to purchase the chocolate?

• Depends where you live. Send me an e-mail at kerry@thechocolatedoctor.ca - we can figure out a local source for you.
  

121. how do you get chocolate liquid outside of chocolate milk?

• I assume you mean - What other forms of liquid chocolate are available besides chocolate milk? You can melt chocolate in milk, water, cream or just about any other liquid and get a liquid suspension of chocolate. Hope that answers the question.
  

122. Why are my chocolates melting quickly, and what do I do to to keep them for longer

• Chocolate that is properly tempered should not melt at room temperature.
  

123. In making chocolate cream pie, I use bittersweet chocolate squares by Bakers. It does not melt all the way anymore. It seems to stay a bit in tiny pieces during the cooking process. I think the change I have made is to use whole milk instead of skim to make it thicker. Could that be the reason? I have even melted it first in the microwave and it only helped a little bit. thank you! kay

• Little lumps in melted chocolate can be caused by the chocolate burning if it gets too hot, or may be due to old chocolate that has become contaminated by moisture. Try chopping your chocolate, adding the milk and heating them together in the microwave, stirring frequently until the chocolate melts.
  

125. How do they get the liquid centers into the chocolates

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126. I´m using Callabeaut 811 natural Vanila, I´m making molds, I´ve been running ito the same problem. I temper the chocolate and I found out that If I use it at 31° I get fatblooms and the chcolate crystaliese much slower with bad results. If I keep it at about 33 to 34° celcius it turnes out perfectly.

• Dark chocolate can tolerate higher temperatures than milk or white. After chocolate has been in temper for a while you\'ll find it thickens as an overabundence of beta crystals are produced. At this time you can push the temperature up as high as 34.5 for dark chocolate. Each chocolate has it\'s own tempering curve and some temper better at higher temperature, some at lower temperatures.
  

127. what is the best chocolate to use in my temper machine

• Any good quality couverature chocolate should be fine. I use Belcolade most of the time now, but Callebaut makes many fine chocolates, as does Lindt.
  

128. I am having difficulty getting white chocolate and semisweet chocolate to stick to one another.

• I'm not certain what the problem might be. I'd be interested to make sure both are 'real' chocolate, not compound chocolate. Also of interest - would be whether both were in temper at the time they were poured.
  

129. I used some professional molds to make some chocolates but they won't come out of the mold. Can you help?

• Your chocolate must be in good temper when poured into the mold, and not over tempered. As the chocolate starts to firm up, place in the fridge for about 10 minutes if a hollow shell, or up to 20 minutes if solid chocolates. Look to see if the chocolate is starting to separate from the mold. Properly tempered chocolate will shrink as it cools and should be easily removed from the mold.
  

130. How can I get my white chocolate to thicken, it seems to be runny and not the consistency to make truffles. Have I not enought chocolate or too much cream. I didn,t add butter, is that the problem?

• Sounds like too much cream to the amount of chocolate. About 70 grams of liquid with 250 grams of white chocolate and 10 grams of butter should give a good consistancy.
  

131. Hi There, I want to make chocolates using molds with really runny centers (the same consistency as flowing caramel) Can you suggest a base recipe I can use to add flavors to? I want to make flowing peppermint, strawberry, orange, pineapple, raspberry, apricot etc. Also, do you have any suggestions for what I can use to provide the flavors for these fruity varieties eg. can I use Jam in combination with a base type mixture? Kind Regards, Susan Johnson

• If you start with a flowing caramel recipe and replace at least some of the cream with puree you can make a flowing fruit flavoured center. You might also want to add some white chocolate to the mixture.
  

132. sir, iam mudassir ihave problem of making a chocolate with ganache in that my toffees is shrinking and i have kept at 19-20degree celcius what is the reason and what type of precaution can i do?

• Ganache will eventually shrink as the water in the equilibrates with the water in the surrounding air.
  

133. I buy a big block of Guittard chcolate then break it up into small pieces to melt in a heated chocolate pot. I then dip my caramel or turtles or whatever into the melted chocolate. I then put the tray in the fridge to set up. A couple of days later the chocolate gets these spots on it. Like little bubble burst that are kind of whitesh looking. How can I prevent that?

• Sounds like you need to temper your chocolate before dipping. Volume 1 of the Chocolate Doctor DVD's will teach you how to accomplish this.
  

134. Why is the chocolate truffle not getting firm to mold into a ball? It's been set in the fridge for about 4 hours.

• If your filling is too warm when you mix it together to emulsify it - then it will sometimes take several days to firm up. So try mixing together your mixture with melted chocolate at about 30 degrees C and cream at 40 degrees C. Also the recipe may not be ideal to firm up quickly.
  

135. I have a follow up question to 113 - about the 'pooping' truffle out of the chocolate. My question is about caramels. I make the caramel, let it sit for a day, cut into squares and then dip into tempered chocolate. Some 'poop' out a small bubble of caramel, some don't. I have tried covering one side with the tempered chocolate, let set, then dip, and it still happens. The caramel is at room temp (which is pretty cool right now being winter). Any suggestions?

• Caramels continue to flow after they are cut. You might find it helpful to cook them a degree or two higher, which may help with this problem. Also if your room temperature it really cool, then the caramel may be expanding at the same time the chocolate is contracting - which may result in more leakage.
  

136. Hi, im doing a PAL Progect And I need to ask something, Do you refrigerate or freeze the chocolate to make it hard?

• Short answer - no! We will put a mold of chocolates in the fridge for about 10 minutes after it starts to firm up - but this is not for the purpose of making it hard - rather to carry off the heat that is produced as cocoa butter crystallizes so that you get good shrinkage of the chocolate in the mold to aid with unmolding.
  

137. Similar to question 113, whenever I hand dip truffles, I'm having trouble with them cracking or small expansions happening. I am very careful to ensure that the ganache is never refrigerated and is at room temperature when dipped. Is there anything else I can do? It's extremely frustrating to have this cracking and 'pooping' happen!

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138. do chocolate squares have a shelf life

• One thought would be to change your truffle recipe a bit so it is a bit more dense - i.e. add more chocolate. Denser truffles 'poop' less. Also if your chocolate is a bit cooler and thicker when you hand dip, then it will contract less as it cools, thereby minimizing the extrusion problem.
  
• Indeed they do, particularly milk and white chocolate. To a certain extent good dark chocolate improves with age - however eventually all chocolate goes on to form undesirable crystals that will give it a dusty look - that doesn\'t mean it\'s bad - just needs to be retempered.
  

139. how to keep chocolate in room temperature without melting

• Chocolate that is in temper should be solid at room temperature.
  

140. What are the disadvantages of leaving the chocolate in the fridge?

• When chocolate is left in the fridge - then taken out again - condensation forms on the surface. The sugar in the chocolate dissolves in the water and as the water evaporates, the sugar comes out of solution, resulting in crystals on the surface of the chocolate - also known as sugar bloom.
  

141. What causes ganache to seperate and how i can restore it if seperated?

• Ganache separates because an emulsion doesn't form or it breaks. See answer to 37 for ways to restore a broken emulsion.
  

142. Is there a way to keep strawberries from shrinking after dipping in chocolate? When I dip them and refrigerate over night, te strawberries have shrunk away from the chocolate coating.

• I tend to dip the same day they are served and don't generally refrigerate them at all.
  

143. how thick will chocolate get when over heated

• Good question - I guess it depends how much the components are denatured by the heat. I've had some overheated chocolate turn into a crispy block and other overheated chocolate that I have been able to recover.
  

144. We have made several hundred pieces of molded milk chocolate for an upcoming wedding which are now getting \

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145. i bought a belgum chocolate from a local baker. My problem is that it doesn't get hard, shiney, and has some light streaking. What am I doing wrong? Could it be influenced by the fact I don't have my air on and that room temp is too high? I am frustrayed because the chocolate costed me $65.oo for 4 pounds and I wanted them to turn out nice for my daughters wedding.

• I'd say the problem is that the chocolate wasn't in temper. I might suggest you consider getting at least volume 1 of the Chocolate Doctor DVD's to learn the techniques of tempering.
  

146. I am doing a patisserie NVQ and this is one of my questions I can't find the answer to :-(

• Can you repeat the question?
  

147. What is the effect of adding salted butter to melted chocolate?

• Salted butter added to melted chocolate will make a nice ganache! Clarified butter added to chocolate in amounts up to 4% will serve to soften the chocolate after it is tempered and make it more likely to melt on your fingers.
  

148. I'm thinking about trying to sell some of my home made chocolates on line. How would I go about shipping them to potential buyers without them melting? THANKS YVONNE

• Shipping in the summer is an expensive proposition - you'll need to look into some styrofoam lined boxes and add cool packs for the warm weather. You'll have to do some experimentation with various temperature over various times to see what is required in the way of cooling.
  

149. I am using a ratio of 2 1/2 cups chopped white chocolate to 1 cup heated heavy cream, but my white ganache is not setting properly. I am using it to make key lime truffles and coconut truffles. I use this method for all of my other truffles and have no problems. What am I doing wrong. I used Callebaut, two dot white for the ganache. HELP!?!?!

• I tend to work by weight - and a white chocolate ganache would get 125 grams of liquid to 500 grams white chocolate (and then some butter and glucose).
  

150. I'm using compound chocolate. I want to put the colour to the white chocolate. Is there any other thing I should put other than cocoa butter and colour/flavour.... pls help me..

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151. I have never made homemade chocolate before but I came across this website and I am hoping someone can help me. I want to make dairy free chocolate with a hard chocolate coating (like an M & M). Anyone have any ideas? Thanks!

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152. i added water to white chocolate and now it won\'t ture hard, shoulod i refrigerate it. or how do i fix it?

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153. i added water to white chocolate and now it won\'t ture hard, shoulod i refrigerate it. or how do i fix it?

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