corner image
title image
View Cart User Login
Small Santa

Questions and Answers

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 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; 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

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

  • 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 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.


  • 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? 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 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 - 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?

    No answers yet.

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 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 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 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 - 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

    No answers yet.

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 overabundance 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!

    No answers yet.

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 \

    No answers yet.

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..

  • To colour white chocolate compound coating you need to add an oil soluble colour. It doesn't necessarily have to be mixed with cocoa butter - just fat soluble. Remember not to add any liquids (except for the fillings of course).

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!

  • M&M's are what are called lentils - they are a chocolate disc that is coated with a sugar coating. This requires panning - a process by which the chocolate discs are rotated in a pan and a sugar coating is gradually added layer upon layer, then coloured, then polished and finally sealed. As to making them dairy free - starting with dark chocolate would be the way to start.

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

  • If you add water to chocolate in small amounts the chocolate will seize. If you add too much water - it won't harden. Not sure why you are adding water to your chocolate.

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

    No answers yet.

154. 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 a combination of too much cream and not enough chocolate. Butter itself is not necessary to the process of getting a firm truffle.

155. Have you ever come across the problem of molded ganache filled bon-bons where the shells collapse inward as if the ganache shrunk and caused a vacuuming type effect? Or is it caused by shell walls to thin combined with warm temps, crushing inward? This unfortunate side effect generally happens one to two days after molding. I have been using the flash in the fridge to set the filling, technique. Should I switch to overnight crystalization before capping? Thanks you for your time, James

  • Indeed I have - although it usually happens to me when chocolates have become too old. It might relate to the thickness of your shell or a ganache that is too warm when you pipe it into the shells. I\'d experiment with the overnight setting before capping.

157. Why does melted chocolate become thick while putting it in the moulds

    No answers yet.

159. How do I stop a chocolate ganache pulling away from the side of a pastry case (the pastry case is baked first) ? It seems I want to the opposite to happen to what most people want! as least chocolate shrinkage as possible! Is there are best method for melting the chocolate to create the ganache? Will the pouring temperature of the ganache affect it? Will the cooling speed to the product effect it? Any advice you can give would be greatly received.

  • Ganache will shrink as it cools - so I'd probably pipe it in at room temperature if possible. I probably wouldn't refrigerate unless absolutely necessary. I melt my chocolate in the microwave most of the time - seems to work for me.

160. My cream ganache cracks! Why is this so, Dotore?

  • Not sure what you mean by cracks? Is this occurring when you pour it out in a slab, mold it into truffles, top a cake with it, or use it in molds?

161. I made a delicious chocolate bark with roasted espresso beans. In the refrigerator, the texture was perfectly crisp. At room temperature, it started softening. I would love to have it stable at room temperature. What can I do, or what should I not do? Would love to hear from you asap, some major project I\'m on depends on the answer. Thanks so much, chocolate doctor :-)

  • Sounds like your chocolate wasn't in temper. After tempering always test the temper before you start using the chocolate. Best to check the temper at room temperature, or if you do put your sample in the fridge, make sure when you take it out of the fridge that it doesn't soften up.

162. if i fill my cupcakes with ganache and then put them in the freezer, will the ganache go back to liquid form when i take the cupcakes out?

  • If it is a ganache that would otherwise be solid at room temperature - then it shouldn't go back to liquid when they thaw.

163. where can i get a good liquid white chocolate to add to my homemade raspberry wine?

  • I don't know of any liquid chocolates.

164. Why does Callebaut cocoa cook different from Herseys cocoa? How can I make them cook the same? Callebaut seems to lump- and be a streaky color. Adding to cake and frosting. Thank you

  • Standard Hershey's cocoa is not dutch processed (ie it isn't alkalized) so is more reddish in colour and is more acidic. It will react with baking soda in baking to leaven. Callebaut is alkalized - so is darker brown and requires baking powder for leavening in baked products. Make sure the recipe you are using is appropriate for the type of cocoa powder you are using. Both should be fine in the frosting, but the dutch processed will give a darker frosting for the same amount of cocoa.

165. My chocolate got too hard before I got it in the mold, now I can't get it to melt again. Why?

  • I wonder if you got some water in the chocolate and it has seized. Most chocolate that has hardened up can be melted again unless it has seized.


  • I suspect if that is the case that your chocolate was not in temper. Also make sure that when the chocolate is starting to crystallize that you place the mold in the fridge for 10 to 20 minutes to carry off the latent heat produced by crystallization.

167. I am getting sugar bloom on my cream cheese icing on carrot cake. The product is made, frozen and thawed back for use, How can i stop this.

  • Sugar bloom happens due to condensation. When water forms on the top of the icing it draws the sugar out and when the water evaporates it leaves bloom on the surface. If you try taking the product out of the freezer and thawing in the fridge before moving to room temperature it may help with this.

168. Does anyone have a recipe for a soft flowing centre to put into moulded chocolates. I want to make pineapple, strawberry etc. All the recipes I have found so far seem to be for a harder fondant type filling. Thanks.

  • Start with a fondant filling and add invertase. After a period of time the fondant will break down and you will have a more flowing filling.

170. how do I prevent chocolates from melting in room temperature. thanks

  • Chocolate that is in temper should not melt at room temperature. Consider getting the Chocolate Doctor DVD number 1 which covers tempering techniques.

171. In India we get two types of cooking chocolates. 1.compound and 2. Pure chocolates can you tell us the difference between two? The pure chocolate tastes far better.

  • Compound chocolate uses fats other than cocoa butter as the fat component. This means the chocolate doesn't require tempering - the fats chosen don't have multiple crystalline forms as cocoa butter does - and therefore they contract as they cool so will unmold well. Pure chocolate uses only cocoa butter as it's fat - so requires tempering before use. And you are so right - it tastes so much better!

172. we are making 36 lbs of dark chocolate bark with cherries and nuts. We use Callebaut chocolate and in our tempering/melting machine, we melt it at 40 deg. C overnight. Then lower the temp. to 31 deg. C for 1/2 hour, and add in 1 to 3 lbs. seed until we get to 31 deg. C. We then add in our flavorings, cherries and almonds. Place 3 lbs in each tray and refrigerate immediately. We test the chocolate prior to adding in our ingredients for bloom. And we are getting bloom on the trays. Any suggestions would be appreciated.

  • How sure are you of the temper test you are doing? After pouring out the product wait until you see signs of the chocolate starting to harden up before putting it in the fridge. The chocolate gives off heat as it crystallizes (the latent heat of crystallization) and needs the cool, well ventilated air to carry off that heat. It is hard to get large masses of chocolate to cool well and the heat produced by crystallization can warm the adjacent chocolate enough to throw it out of temper.

173. what is the right way of melting chocolate for putting in moulds ?

  • Chocolate can be melted over a bain marie or in a microwave. But it must be tempered before it can be put in the molds. If you need to learn to temper - consider purchasing Volume 1 of the Chocolate Doctor DVDs.

174. Hi, I was wondering why everything I read about airbrushing is so adamant that you airbrush the inside of the mold first. Why can\'t you do it after? Or more to the point, does this mean it\'s impossible to airbrush dipped truffles, since they don\'t ever go in a mold? What other techniques are there for adding color decoration to a dipped truffle?

  • You get a much shinier finish if you airbrush into the mold. Airbrushing on the finished chocolate gives more of a matte finish. Dipped truffle can be drizzled with a contrasting chocolate, touched with a bit of gold flake, fluffed with a bit of luster dust or interference powder.

175. I recently made hand-dipped truffles and I'm pretty certain I finally got the chocolate properly tempered (it set quickly and smoothly with no bloom, at least thus far). The only thing is that I tried one and the shell is very thin. Is there a trick to getting a thick layer of tempered chocolate when dipping, or do most chocolatiers dip their truffles multiple times to get a thicker coating?

  • I generally hand roll truffles twice in chocolate to get sufficient coating.

176. I made dark chocolate plastic but it is too soft. what should I add to make it workable?

  • Most chocolate plastic problems involve it being too hard rather than too soft. I'd need to see your recipe to help you trouble shoot.

177. I am starting to make chocolate medallions to sell, and after using a temper machine, I pour the chocolate into molds, but, after de molding, the chocolate gets very soft. I will be unable to ship in this condition. I am using Guittard choclate. Is there a step i am not utilizing before pouring into the molds?

  • Have you tested the temper of your chocolate to make sure the tempering machine is putting it correctly in temper?

178. how do i store my chocolate

  • In a cool, dry place, away from any odors.

179. how do i get a film off the chocolate when i un mold it or is it my molds

  • It might be the molds, it might also be that the chocolate isn't tempered well. It may also be that you aren't handling the molds correctly in the cooling phase.

180. I need to make about 1000 molded chocolates in december and I'm afraid that they might grow molds inside where the filling is or the filling might go bad. What is the shelf life of molded chocolates if my fillings are raspberry ganache, caramel, marzipan, peanut butter (with cream to thin) and cream cheese that has been whipped with other ingredients? A lot of people are going to be eating this and i want to be extra careful that nothing goes wrong..

  • It's hard to say what the shelf life of those chocolates would be without knowing the recipes. Testing the available water in each filling would give you a better idea of how long they should last and whether they would be susceptible to mold.

181. What can you legally call items dipped in a chocolate compound

  • I suppose that depends what country you are in.

183. I'm a chocolatier in Baja California Mexico. I use Peters eastchester dark caps. I have molds that I make candy bars with Genache centers. I have been having trouble with my bars. When I remove the bars from the molds I have rust color on the tops. The chocolate that I use is tempered and I just have to heat.

  • Can you send some pictures to me at and we can try to figure out the problem.

184. can i temper chocolate with sugar bloom???

  • yes - add a decent percentage of 'fresh' unbloomed chocolate to it.

185. I used melted compound chocolate in a squeeze bottle to make various chocolate items. I did not use all of the chocolate in the bottle so I sealed the bottle and stored it in another sealed plastic container. The next day I noticed the chocolate had developed small white spots or air bubbles. It sorta looks like Nestle Crunch. What is that? Is it safe to use or eat this chocolate?

  • It's still safe - it just has 'bloom' from cooling under less than ideal conditions. Remelt and retemper and it should be fine.

186. i useda basic white truffle recipe, just heavy cream and white chocolate, and it never hardened enough to make the truffle, i tried useing it as piping for chocolate truffles and it\'s still soft what did i do wrong

  • Sounds like you need more chocolate in proportion to the cream. Also don't let your truffle mixture get too warm or it will take much longer to firm up.

187. I guess my cream wasn't hot enough to melt my chocolate and I have little lumps of unmelted chocolate in otherwise perfect ganache. What can I do now?

  • I would remelt the ganache, beat it will and recool and see what results.

188. What is the effect of too much shortening to a melted chocolate?

  • Shortening added to melted chocolate will have a eutectic effect in combination with the cocoa butter and will change the melting point - giving you something more like a meltaway than \'proper\' chocolate.

189. How can i prevent the melted chocolate from cracking?

  • If your chocolate is in good temper there should be less problems with cracking.

190. I'm having lot of problems with my toffee separating at about 250 degrees. I've tried to research this and found such a huge variety of answers, stir, don't stir, take it to 295, never take it above 260, etc... I'm making batches of 4 lbs each butter and sugar in a copper kettle. What is your advice? Thanks, Rebecca

  • There seems to be a variety of solutions to that of separating toffee. Things that have worked for me in the past are to add a little hot water and stir like mad. Likely any of the things that are suggested for hollandaise sauce that has lost it\'s emulsion would work for toffee that has split.

191. How can chocolate be melted after been mixed with water

    No answers yet.

192. How can chocolate be melted after been mixed with water

  • After mixing with water chocolate can seize. I'd suggest adding more water (or milk) and heating with lots of whisking to make hot chocolate with it. You can't use it for too much else once it has seized.

193. I tried melting chocolate to make truffles and I put it in the refrigerator to harden and it did not. I left it in the refrigerator for several days and it still is too soft. Can I reheat it and add anything to make it harden?

  • I'm not sure if you mean your melted chocolate is not hardening or your truffle center is not hardening. If it's the center you are referring to - check out the answers to 134 and 198. If it's just plain chocolate then it is likely not hardening because it contains the wrong type of crystals - ie is not in temper. I'd bring it back to room temperature, temper it and only put it in the fridge long enough to allow it to separate from the mold.

194. When I frost cookies with chocolate and freeze them. The chocolate discolors . I heard that adding a ittle hot wax will prevent this, Please advise me

  • I wouldn't suggest adding hot wax to chocolate - it's not considered safe in this day and age (though god knows I probably still have a belly full of it from childhood). Instead wrap your cookies airtight before freezing, remove them (still wrapped) to the fridge for 1 day to thaw, then to room temperature for 1 day before unwrapping. This should minimize condensation on the surface to the chocolate and prevent the discolouration.

195. how do you make hand dipped choclate strawberrys with the light liquid centers?

  • Chocolate dipped strawberries is simply a matter of dipping dry strawberries in tempered chocolate (being careful not to add liquid to the chocolate). I'm not sure I'm familiar with the item you are referring to - that is the light liquid center. Perhaps it is a strawberry dipped first in fondant and then in chocolate. That might give a liquid effect between the berry and the coating.

196. I was trying to make Thin Mint cookies. When preparing the chocolate coating, I added 1/4 tsp peppermint oil to the melted chocolate (I am using a tempering machine) and the machine continued with the tempering protocol... but the chocolate didn\'t temper properly! The machine worked beautifully for the same chocolate the day before, so that\'s not the issue. Does the peppermint oil mess up the crystallization? Should I have added it after the chocolate has been tempered? Should I not add any oils to chocolate at all? Thanks in advance for your advice, TC

  • You should be able to add essential oils to chocolate and not have it interfere significantly with temper. 1/4 tsp sounds like a lot (but then I don't know how much chocolate you were tempering) - I'm usually measuring peppermint oil in the drops. I'm not sure if volatile oils such as essential oils have the same eutectic effect on cocoa butter as other fats such as coconut oil does. Coconut oil significantly changes cocoa butters characteristics. Another thought would be to make sure it really is an essential oil and not extract labeled as oil.

197. how do i keep choc. from getting sticky when at room temp.

  • Chocolate that is in good temper will not be sticky at room temperature.

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

  • I usually let my mixture sit at least over night before trying to scoop into truffles, and I leave it at room temperature. If you mix the chocolate and cream together at about 30C and 40C respectively and are using a reliable recipe - the mixture usually hardens up at room temperature within a few hours and is easily scoopable by the next day.

199. How did chocolate get it's name?

  • I'm not sure - anyone want to field this one?

200. how do i keep white spots from forming on chocolate dipped candies? melted choc. chips with oil.

  • Melting chocolate chips with oil with cause all sorts of weird effects of fat interaction (called the eutectic effect of fats). It's likely fat bloom that you are seeing on the surface. It might be worth trying some 'real' chocolate, not adding any oil, and tempering it before dipping your candies. If you need to learn how to temper - consider purchasing Volume 1 of the Chocolate Doctor DVDs which will teach you tempering techniques.

201. Hello! I have been making chocolate for a while but today I encountered something different. I took my chocolate out of the mold & it was shiny & beautiful & I cam back in about an hr & part of them turned this caramel brown color? I know the bloom/swirl issues but I have not had this especially when it looked so perfect? What happened? Thank you!

  • Not sure - cause if it came out of the mold perfectly it seems odd. Unless it had been in the cold for too long, which helped it pop out of the mold easily, but then the cool temperature led to condensation on the surface causing sugar bloom?

202. I dipped chocolates (with a fondant filling), and the chocolate

    No answers yet.

203. I'm having trouble with my chocolate topping on slices I make. I melt one cup of chocolate chips with 1/4 cup butter (melted on slow heat and pour over my slice. The icing always seem dull, never shiny. What can I do?

  • I don't know if chocolate chips mixed with butter will ever be very shiny. The best hope is to make sure it doesn't get too hot, but even then I'm not sure you'll get shiny.

204. I melted white chocolate in microwave and it turned brown and hard. Is it supposed to turn brown?

  • Only if it burns - which is what I suspect has happened. You must be careful what vessel you use to melt chocolate in the microwave - I've been very happy with a pyrex brand 4 or 8 cup measure - doesn't seem to have hot spots. You also have to take care if your microwave has hot spots. So use the lowest power required to melt the chocolate, nuke for 20 seconds or so and stir frequently to prevent burning. White chocolate is more susceptible to burning than dark chocolate due to the milk solids in it.

205. why do I get lumps while making chocolate sauce

  • Perhaps the order in which you are adding your ingredients is contributing to the lumps. If you are using cocoa powder - I would mix it with the sugar, heat the two together along with any butter in the recipe - when the butter is melted whisk in the cream or whatever liquid you are using. If also adding chocolate I would add that after the liquid.

206. How does making chocolate truffles impact the enviroment? I've looked everywhere but I can't find anything! I need it for a school project! Thanks!

  • An interesting question - and I'm not sure that I am able to answer it for you. I suppose you need to do a bit more research into how farming cacao beans impacts the environment!

207. i made chocolate at home but it didn't become hard may i know why

  • Chocolate may fail to solidify because it is not in temper.

208. I have a can of dipping chocolate. How long can I keep it before it goes bad?

  • I'm not familiar with canned dipping chocolate - it's probably worth looking for a best by date somewhere on the can.

209. What gives a dipped chocolate that crackle crunch when you bit into it? I was told to add a little bit of melted paraffin wax to my tempered chocolate or Shortening. I didn't like either.

  • That nice crunch when you bite into chocolate happens when it is in good temper. It is not necessary (or desirable) to add either paraffin or shortening to chocolate.

210. can I use melted choc chips to dip a home make candy as a coating

  • You likely can - but you'd be better off using couverature chocolate, properly tempered in order to get a good result.

213. I first placed melted white chocolate in a mold, froze it, then poured milk chocolate on top, froze it, and the white part ran. Why?

  • Chocolate needs to be tempered before pouring it into molds. And freezing is not really part of the process. You want to cool the mold at the time when the tempered chocolate is starting to crystallize but just for a short time, but not place it in the freezer. For more information on tempering - Volume 1 of the Chocolate Doctor DVDs will teach you how.

214. why is my chocolate dull and some of it sticks when it comes out of mold?

  • Likely this is happening because your chocolate is not in good temper. Well tempered chocolate shrinks as it crystallizes and pulls away from the sides of the mold.

215. why does my chocolate get white spots on it after it cools?

  • The white spots would be bloom. It may result from chocolate that is not in temper before it cools, or due to condensation from cooling too long in the fridge.

216. why does my chocolate get white spots on it after it cools?

    No answers yet.

217. Hi! I want to know which would be the best cream that can be used for chocolate fillings in india

  • I'm not really familiar with the creams available in India, but a cream with about 35% butterfat would be ideal.

218. How can I thicken chocolate to make truffles?

  • A truffle made from a well balanced recipe will firm sufficiently in about 12 hours to be suitable for scooping.

219. how yo store chocolat truffles

  • I store truffles in an airtight container at room temperature.

220. Hi there, I want to know how to make my own transfer sheets with edible ink and printer. Do i print on acetate paper? Thanks Sheetal. My email address is

  • There are products available that will print an edible ink onto a transfer sheet that can then be placed in a magnetic mold. They don't print on a standard acetate sheet. One such company is Deco from the UK.

221. how to make milk choclate using white choclate, all i have in cupboard right now. will cocoa powder work?

  • You could make something resembling milk chocolate by mixing white chocolate and dark chocolate, but you wouldn't get milk chocolate by mixing white chocolate and cocoa powder.

222. i keep reading the ganache recipe 9oz choc. 1 c. heavy cream over and over again. boil heavy cream pour over choc. chips let sit for a minute slowly stir in a circular motion with a spatula. nothing had water on it, i made sure to cover the surface of the ganache with plastic wrap so it didn\'t get a skin, but for some reason it wont set up it\'s the texture of a mousse, please help me.

  • That sound more like a recipe for a ganache for topping a cake. Try about 8 ounces of chocolate to 1/2 cup of cream.

223. wat is it called when grey

  • When chocolate appears grey - it means it has bloom on the surface.

224. I made chocolate mousse with cream and chocolate. I whipped the cream till the peaks are formed and then folded the chocolate slowly but the cream got seperated from chocolate what is the reason. And I used cooking chocolate. Please help me out.

  • Try melting the chocolate and cream together, cooling, then whipping.

225. We have a small marble slab for tempering. I was wondering if tempering on a stainless steel table would be possible. Thank you, Robert

  • A stainless table doesn't have quite the thermal mass as marble. So cooling is not going to be as effective. Doesn't mean it can't be done, but it's going to work better on a slab of marble or granite.

226. If the liquid content in a ganache affects its shelf life could I use what is known in the UK as clotted cream which has a butterfat content of approx 60% - Linda

  • Using 60% cream will certainly give a product with a longer shelf life, but since you are changing the balance of the recipe you may have some difficulty with fat separating.

227. Whenever I make Choc covered strawberries, they start to oooze while cooling or in the refridgerator. What am I doing wrong? Thanks, Rob

  • Rob - make your dipped strawberries the same day you eat them. Have the berries at room temperature and don't put them in the fridge at all. I think that will help.

228. I make homemade chocolates. After I dip them I keep them in the deep freezer for 10 minutes and then they look good and I transfer them to the fridge. But later I find they become sticky. The climate in my country India is warm, so I have to keep it in the fridge. Do I have to add anything in the chocolate while tempering

  • I don't recommend keeping chocolate in the fridge - you get condensation on the surface. I'm not sure how to get around that if your climate forces you to do that.

229. How do I thicken white chocolate ganache which is too loose to mould?

  • By making your ganache with tempered chocolate and cream that is not too warm you will end up with a more stable ganache - but if there is too much liquid to chocolate, then you could try gently remelting to about 35 to 40 C and adding a quantity of tempered chocolate to the ganache.

230. can i re-melt my white chocolate ganache and add more white choloate to thicken it?

  • See 229

231. I am in Mumbai, India and use Selbourne Compunding chocolate for making moulded chocolates, once the moulds are removed from the refrigerator and wrapped they sofften and loose the shape, please advise what should be done and what can I add to retain the shape and the chocolate not to soften

  • I'm not very familiar with the problems inherent in using compound chocolate - it doesn't require tempering - but I do know if it gets too warm or is out of date it can start to give you trouble. Have you spoken to the Selbourne company and asked them to help you?

232. I have great molds. When I fill and refrigerate they come out great right away. When I make a one layer shell, refrigerate, fill with ganache and pour tempered chocolate and scrape they don\'t come out at all. Should I be making a double shell or what? Also second question about truffles. I make my ganache put it into the refrigerator but when I go to use my ice cream scoop they don\'t come out round, so I try to roll by hand and they don\'t come out round either. I really would like them to be round. If the temp. of ganache is too firm or too soft how do I know when to scoop at what temp? And when do I roll in nuts, right away or when they harden with tempered choco. or when tempered chocolate is right wet?Thanks for answering these questions..

  • Oh dear, where to start - I'm not sure why you would be having less trouble with solid than filled chocolate. It's worth trying a double shell and seeing if that helps. I assume you are refrigerating after the shell, then again after the backing off until you can see that the chocolate has separated from the mold. Backs need to be scraped really well to encourage the unmolding. 2. I let my ganache firm up at room temperature - I don't ever put it in the fridge. I wait at least overnight, and scoop at that time. A good recipe makes all the difference. 3. If the ganache is firm enough, a quick roll between your palms will round them out - they will never be as round as the ganache you pipe into one of the round truffle molds. 4. The truffles should be enrobed in chocolate and stirred around in the coconut, nuts etc while still wet. Remove them from the pan of nuts once they have dried.

234. when i make chocolates after refrigeration when the chocolate is out for sometime it becomes soggy... please help.

    No answers yet.

235. I make Rocky Road for a company in Australia,we are having some troubles with our Milk chocolate becoming dull after the making process,we dont temper our chocolate and store it at 40 degrees celsius so that its easier to mix with the marshmallow,we use a baine marie style container to hold our chocolate. Any thoughts? Thanks.

  • Likely the problem is because you don't have the chocolate tempered. I'd experiment and see what effect the tempered chocolate would have.

236. Hi, how can i print the name of my company on dipped chocolate products? like Godiva\'s name at the bottom of their macaroon?

  • I haven't seen the macaroons but I suspect it's a texture sheet with their name as a raised texture. The dipped item would be placed on the texture sheet and when removed would leave the name on the bottom.

237. FM PETRA My chocolate tempered fine, poured fine, cooled fine, came out of the mold fine. But in a room where the temperature was 74 degrees although it held its shape the chocolate was softish. What can I do to firm it up? As it is I can\'t package and sell the molded shapes.

  • If the chocolate is soft at room temperature it may reflect the filling that it contains. Chocolate with nut filling is often softer. While you say it tempered fine - it is important to test the temper each time to make sure that the chocolate is glossy, streak free and that if you rub your finger on it there are no marks left.

238. How long can I keep chocolate at room temp.I want to give a gift of homemade chocolate how can I store it?

  • Tempered chocolate with no filling will have a shelf life at room temperature of 6 or more months for milk chocolate and perhaps a year for dark chocolate. Filled chocolates will have a shelf life that varies depending on the filling.

239. How do you thicken chocolate bark , that is watered down ?

  • Not sure what you mean by watered down - if you want your bark to be thicker and not spread as much - then use tempered chocolate that is relatively cool before you spread it out.

240. i am working in chocolate industry. we are using cocoa butter and temper it but in gems we are using chokita fat other than cocoa butter. we are getting good result without tempering in this case . is it not require in any other fat????

  • Compound chocolate (the type that contains fats other than cocoa butter) doesn't require tempering. Some care must be taken not to overheat it and it does become more difficult to work with as it ages and becomes exposed to humidity.

241. My coating chocolate is not becoming liquid? I am useing a double boiler and no water got in it. Help Please

  • Has it been exposed to a lot of humidity? While there may be no water from the double boiler - perhaps water in the air has caused the problem.

242. After making a smooth truffle center with flavoring covered with a chocolate shell, I noticed a few day later that the truffles becomes graining. What would cause this?

  • Three possibilities - the chocolate of the shells wasn't in temper and it has taken a few days for the bloom to appear. Or sugar bloom because they were refrigerated and condensation formed on the surface. Or the filling contains a lot of fat and the fat has migrated through the chocolate and you have fat bloom on the surface.

243. I have been tempering with the Guittard sugar-free dark chocolate and using the standard dark chocolate temps to do so... I seem to be getting a bit of blooming only when tempering with sugar-free chocolate. Should I be using a different temp. range since it\'s sugar free? Thanks, much! ~K

  • I'm not sure if the temperatures differ - is there a tempering curve on the packaging?

244. why is thermometer dip in liquid before use?

  • I use boiling and ice water to calibrate my thermometers - but otherwise I don't dip them in liquid before use.

245. Chocolate mousse: I make a saboyon then fold in whipped cream, then fold in melted chocolate that is still warm. No matter what type of choclate I use,the chocolate doesn;t stay smooth, I get miniscule pieces of solid chocolate in the finished product. How can I stop the chocolate from doing this. I\'ven tried reversing and adding the saboton mixture/whipped cream to the chocolate

  • Mary - the whipped cream must be too cold when you are adding the chocolate. Obviously warm cream isn't going to be an option, but you might be able to disrupt the chocolate by adding a bit of melted butter to it before folding in the cream. Try to have the cream as close to room temperature as possible.

246. I just sent a ? regarding chocolate mousse made with a saboyon..forgot to included my email

    No answers yet.

247. why does my chocolate pie come out watery?

  • Send me an e-mail kerry(at) with the recipe and we'll see if we can figure it out together.

248. At what temperature does chocolate bars melt ?

  • If you take your chocolate up to about 30 to 35 degrees C - it will start to melt. It depends on the cocoa butter what the exact temperature will be.

249. My caramel wont melt want can I do

  • I guess it depends on what sort of caramel you mean and what you need to do with it. If you are talking about caramelized sugar, adding cream and heating gently is most likely to melt it.

250. what is the density for the chocalate cake?

  • Not quite sure what you are asking here.

251. I make hand dipped truffles and the centers sometimes ooze or crack the out chocolate. How can this be prevented?

  • If your truffle center has been refrigerated and is cool, it will expand as it warms and the tempered chocolate will contract as it cools - resulting in centers that ooze out of the truffle. Always start with room temperature filling.

252. I make hand dipped truffles and the centers sometimes ooaze or crack the out chocolate. How can this be prevented? How do I get a answer even if the question has be asked?

    No answers yet.

253. I'm trying to make raw chocolate that's stable at room temp. I'm suing raw cacao butter, cacao powder and agave syrup. Because I'm using agave to sweeten it instead of using pre-made chocolate which contains sugar, is the tempering process different? Does the sugar in chocolate help create the hard, shiny qualities that traditional chocolate has? Thank you SOOO much for your help!

  • I'd be concerned that the agave syrup - being liquid - would cause the cocoa liquor to seize and would therefore not give you a product that can be tempered.

254. I made some chocolates (first attempt) and i beleive i didnt temper it right, as they are still soft (not runny but not hard). However they are now in the molds and i wanted to know if there is any way i can still retrieve them (unmold them)? or Do i have to scoop them out?

  • Chocolates that are 'stuck' in the molds might be removed by placing the mold in the freezer for about 3 to 5 minutes before banging them out. Sometimes when even this fails - you need to wash them out!

255. How does growing cacao effect the enviroment ?

  • Not sure what you are after here - anyone who wants to answer - feel free to do so.

256. How does growing cacao effect the enviroment ?

    No answers yet.

257. How can i get the chocolate to shine in a panning machine?

  • Couple of options, the process of heating the panned product until the chocolate becomes 'plastic' then cooling it will cause it to shine. Alternately you can use products that result in shine. Feel free to e-mail me kerry(at) if you need to talk about this in more detail.

258. I make a lot of truffles, and haven't come up with a perfect way to prevent the ganache sticking to a spherical mold. Do you have any ideas? I make ganache with a variety of ingredients. Thanks!

  • I don't tend to put the ganache itself in a mold so haven't really had an issue with sticking. I either make ganache that is firm enough to be scooped or pipe a thinner ganache into a preformed chocolate shell.

259. Jessica- I am melting milk chocolate chips, for cake pops and I want to know how to prevent it from going soft in room temp. I also make white chocolate and it does not do this... I do put it in the fridge to harden so I can wrap them but I can not get it to stay hard unless I decorate them. I do the same process with the white chocolate. Please help

  • Jessica, I suspect that the 'white chocolate' you are using is compound and the milk chocolate chips might be 'real' chocolate. Compound won't require tempering but 'real' chocolate does so that might be the issue.

260. Can one use any dark chocolate and be able to temper it?

  • Any real dark chocolate can be tempered. The amount of cocoa butter and cocoa solids in it will determine how viscous it will be at the correct tempering temperatures.

261. I made 70 chocolate shoes, when I broke one up to taste, the inside look like lots of air bubbles, and not a smooth texture inside.

  • Perhaps you didn't tap the mold sufficiently to get the bubbles out?

262. why doctor dips thermometer in liquid before use

    No answers yet.

263. can i remelt seized chocolate

  • Short answer - no! You can probably get it to dissolve in a sufficient amount of hot water or milk to make hot chocolate out of it however.

264. How can I melt choc chips and keep it soft to slice when cooked??

  • If you melt the chocolate chips and add some other fat - such as coconut oil - cool over cold water, stirring frequently until it starts to thicken, then pour into some sort of silicone mold - after complete cooling you should be able to cut into slices.

265. How did chocolate get invented

  • Any comprehensive book about chocolate should provide information on the theories about when chocolate was first discovered - or google it!

266. hello, i am so glad i have stumbled across your page my sister has just opened a chocolate store front and i work there helping her out, i have read through your previous questions and got some ideas but im still confused. we have a tempering machine and it is set to the temps that the chocolate says to when we did it out of our kitchen we didnt get the speckle ot white swirl look on our chocolate but since we have been doing it from the store front we have run into the issue or the marbled look or speckled. we had the tempature set at 68 but the chocolate was hardening to quickly in the bowl so we bumped it up to 75. we dipped the oreos and when we are done with the tray it goes in fridge for 5 mins to set and then they come out. and i would say half of the batch is ok and the other half is getting the bloom. any ideas on how to perfect our techniques or tricks you can suggest. we are using peters red label ultra. thanks so much

  • I need to know a bit more about how you are tempering in the machine - is it automatic tempering? do you seed the chocolate? Could you send me an e-mail to and we can discuss this one further?

267. How could I prevent chocolate from melting at normal room temperature. I don't want to keep the chocolate in the freezer once formed. Could you suggest some ingredient or preservative to prevent from melting.

  • Properly tempered chocolate will not melt at room temperature and doesn't require being kept in a fridge or freezer. For techniques to temper consider purchasing the Chocolate Doctor DVD volume 1.

268. how do i prevent chocolate from melting when not in the fridge

    No answers yet.

269. where should we store chocolate compound

    No answers yet.

270. would dark chocolate start to get a white greasy coating if stored at high tempratures over 70degrees

    No answers yet.

271. Why does a doctor dips the thermometer in a liquid before use?

    No answers yet.

272. When making a ganache, I currently am using 8oz white callebaut callets, 4oz double cream, 1 tablespoon extract, 4oz powdered sugar. I am not sure how long the shelf is? Would adding glucose/corn syrup extend the shelf life and if so by how long, or would sorbital be a better option. I have spent the past hour reading your Q&As, but am not sure if you reply to me or would just post the answer her. Isabella

    No answers yet.

273. Were was chocolate furst made

    No answers yet.

274. will chocolate only get hard if you put it is freezer

    No answers yet.

275. hi, i need to know how to store a ready make chocolate candy, under what temperature the chocolate will not get condense water on top, and my home make chocolate candy has freshly made jam filling, please help me. While making the chocolate candy, the temperature of the chocolate drop, do i need to reheat, if so, what is the temperature to work with. help me.

    No answers yet.

276. hi, i need to know how to store a ready make chocolate candy, under what temperature the chocolate will not get condense water on top, and my home make chocolate candy has freshly made jam filling, please help me. While making the chocolate candy, the temperature of the chocolate drop, do i need to reheat, if so, what is the temperature to work with. help me.

    No answers yet.

277. My homemade chocolates are been melted once they are taken out of the freezer. I don\'t want to keep the chocolate in the freezer once formed. Could you suggest some ingredient or preservative to prevent from melting.

    No answers yet.

278. Hi. I\'m making chocolate truffles with a cream cheese ganache. I\'m rolling them in toppings and wrapping them in colored foil for a wedding. Can you tell me the best way to store them and how long they will stay fresh ?

    No answers yet.

279. how to melt semi sweet chocolate

    No answers yet.

280. can we sey Belcolade Noir chocolate Nautral ?

    No answers yet.

281. I really appreciate this site! The tempering process has driven us insane, we use an ACMC machine but still the variables of room temps and humidity cause us problems. We are making large quantities for commercial sale. Would it be possible to dip the dark chocolate coated marshmallows we make in a final dip of compound chocolate to insure a good looking product? Will the two different fats interact if the first is let to \

    No answers yet.

282. Hi Kerry: Im Giorgio Demarini from roselen chocolatier in Peru.I have a problem.I have made my own transfer sheet with coloured cocoa butter.I stick in in to dip fresh chocolate.Then let it set.But When i try to pull them out they dont stick properly.Some parts of the designs stay on the acetate sheet.Do you know whats the problem? I use my colored cocoa butter at 33 C and painted with a brush on acetate. Thanks!

    No answers yet.

283. hi, is there ANY way that I could melt a chocolate that I put in the refrigerator before using it??

    No answers yet.

284. what adds shine to chocolate, what products are available for the same

    No answers yet.

285. I am making a chocolate frosting and the recipe says use shortening. In () it states you can not use butter, margarine, spread, or oil. What other things can I use and would be easy to find at a local grocery.

    No answers yet.

286. What is the ideal temperature and humidity for panning white chocolate on nuts. WE have a panning machine and are having difficulty getting the white chocolate to harden. We have a fan blowing on the mixer. Is white more difficult than milk or semi-sweet?

    No answers yet.

287. I followed the recipe for making truffles. I put in refrigerator to let stiffen, they only problem is they won\'t for a ball and stay firm. What can I do to make them stay in a ball form?

    No answers yet.

288. I sent a question as follows: I made truffles and I followed the recipe to a T. I let it set in the frig as directed to but the chocolate is still to soft. What can i do too get it more firmer to roll. The minute I take it out of the frig, it gets soft and I can\'t roll into balls. The minute I do get it into a ball, it falls. What did I do wrong?

    No answers yet.

289. Hi, just seeing how long till my homemade marsbar, cherry ripe and rocky road slices will last fresh or atleast not go bad if I put them in the fridge? Hoping to make them on Sunday afternoon or Monday morning for Wednesday morning.

    No answers yet.


    No answers yet.

291. When making chocalate trufles why do thy. Come out moist

    No answers yet.

292. I am looking to increase the shelf life of my candy (caramel and ganache centers in particular). I have read that using invert sugar, glucose, and/or alcohol may help. If I use invert sugar, do I replace all of the granulated sugar in the recipe with equal parts invert sugar? How would I use glucose or alcohol (and what type of alcohol)? Thank You!

    No answers yet.

293. making my mothers famous chocolate pie,of course it doesnt taste like mama\'s but it turns out pretty good. until yesterday. when cutting ino the long awaited first piece, i noticed that the chocolate had separated & risen to the top of the filling. What happened?

    No answers yet.

294. Hi, Can i keep my chocolate bags in the refrigerator for about a month? I\'m having my kids birthday party and i\'m afriad it will melt if i leave it in room temp.

    No answers yet.

295. im using compound chocolate after 3 or 5 days of making chocolate truffles enrobing them with compound they star to get all grey outside do i need to tmeper compound ??

    No answers yet.

296. Hi, I have a plastic cake topper which I would like to cover in hardening chocolate. Will this chocolate stick to the figurine or will it crack? Any tips?

    No answers yet.

297. How can I adjust my chocolate making strategies since my home working environment is not ideal? No central air conditioning and average home temp is mid-70F to near 80F in summer now. Also using TCHO 60% dark chocolate couveture, which seems to be thicker when tempered (as compared to Cacao Barry 58%, which seems more fluid). Chocolate tempering takes a long time. Is this generally the case in higher temp environments? However tempered chocolate in high temp environment stays in temper range more easily but gets thicker after a bit - is this normal? First batch of molded chocolates came out with fat bloom, even though chocolate was tempered but I did rush to release from molds so may have put in refrigerator too long. Since home temperature is so high, is it best to just let a poly chocolate mold sit out overnight and then release the next day? Thanks.

    No answers yet.

298. how to make flowing caramel centres for cup cakes

    No answers yet.

299. my white chips melted together, what is the best way to use them or make them in chunks

    No answers yet.

300. does the addition of chocolate ( melted, or chips) shorten the shelf life of a baked bar whose original ingredients are flour, butter, eggs, sugar?

    No answers yet.

301. +z$8frZdyL%68pSU/:>w<:E3.lG-!XIB

    No answers yet.


    No answers yet.

303. I\'m having trouble capping my moulded chocolates. When I try to scrape the chocolate off the top, it seems to bubble up above the surface like a dome, then when the knife passes, it depresses slightly and I can\'t get a good, clean scrape. Do you think my filling is too soft? Or maybe the liquidity of my chocolate? Someone suggested that I need to leave the filling in the chocolate out overnight to dry or set? Thanks so much!

    No answers yet.

304. What do you call chocolate when it is a liquid?

    No answers yet.


    No answers yet.

306. why won\'t my chocolate melt

    No answers yet.

307. http://BPsU(-Zv8B&/LCOJtd6WZB!+%v!H(&

    No answers yet.

308. what is the melting point of white chocolate in degrees celsius?

    No answers yet.

309. Hi We have started making raw chocolate using a Rev 2 tempering machine,previously did it by hand. We have had some success but at times come unstuck when we add the cacoa powder with the cacoa licor and cacoa butter as it takes forever to melt, with varied results. We tried putting the powder in the machine, behind the baffle, when the chocolate melted and was in temper mode, but the chocolate became too thick. Should we pre-melt the cacoa powder with some cacoa butter and add it to the melted chocolate pool before tempering OR during the tempering stage OR have you any other suggestions. Hope you understand the question. Thanks and appreciate your help.

    No answers yet.

310. why does choclate if stored in the wrong way get a white film on it

    No answers yet.

311. will chocolate get hard if i put it in freezer

    No answers yet.

312. How do I remove flash after taking the candy out of the mold - or how can I prevent getting the flash in the first place

    No answers yet.

313. If i have tempered and moulded chocolate but it doesnt sell like easter eggs can i temper and use again

    No answers yet.

314. If I temper couveture to make easter eggs can i melt again and re use

    No answers yet.

315. If I temper couveture to make easter eggs can i melt again and re use

    No answers yet.

316. Hi I want to know if you can re temper couveture.I had a shop and bought in couveture easter eggs if any were left i wondered i they could be re tempered a made into somthing else

    No answers yet.

317. Hi, my name is Mladenko I work at chocolate factory for years and all of a suden I was told something that I do not agree with. Can you tell me what is a difference between chocolate rework and chocolate remelt? To be more correct, chocolate with inclusions such as almond or some of flavors (orange or raspberry oils). Thank you very much

    No answers yet.

318. Is there an ingredient in chocolate that can resist heat fairly well.

    No answers yet.

319. my chocolate are soft i want make it hard

    No answers yet.

320. I make alot of chocolate suckers what can i do or what product canb i use to keep them from melting once there done?

    No answers yet.

321. how do istore molded compound chocolate

    No answers yet.

322. how do istore molded compound chocolate

    No answers yet.

323. how do istore molded compound chocolate

    No answers yet.

324. I followed a recipe for home made block chocolate but it will not set hard and stays soft even after being in the fridge overnight what can I do to make it set?

    No answers yet.

325. i had a mint choc cake mix but it also showed how to make it a slice i added the mix then 2 eggs then 60grams of butter then 1/2 cup of milk INSTEAD of 1/2 water.... so its sitting here not knowing if it can become a slice or have to just add more egg and milk and be a cake... can u save my choc slice?

    No answers yet.

326. Hi I have tried to make white chocolate mousse but everytime I add the egg white it seems to curdle the batch, I follow the instructions to the letter so I don\'t know what is going on? Thank you

    No answers yet.

327. How do you make chocolate different colours

    No answers yet.

328. why are colored chocolate melts thichker when melted than white or chocolate ,chocolate melts and what can be done about this is for dipping cake pops

    No answers yet.

329. My homemade chocolates are been melted once they are taken out of the freezer. I don\\\'t want to keep the chocolate in the freezer once formed. Could you suggest some ingredient or preservative to prevent from melting.

    No answers yet.

330. hi this is manish from india. thanks for coming up with this wonderfully helpfull site and would like to know wether can we mix compound n couverture choc together if not so why ?

    No answers yet.

331. What can I add to caramels to increase their shelf life?

    No answers yet.

332. What type of chocolate is better for early diabetics?

    No answers yet.

333. what would happen to the density of a chocolate bar if it got melted?

    No answers yet.

334. I have remainder of 50 lb box of melting chocolate used for coating apples. I have stored it the same way and used with no problems. I tried to recently melt and it would not melt. I have worked with it for years .... never had this issue. I can only assume the moister level ..... It looks fine .. no discoloration.....wondering if there is a way to place an absorber in box to pull out some moisture... since that the logical cause for this problem ?

    No answers yet.

335. I have a chocolate mold that I am using to imprint letters into a white chocolate bar. I want to make my imprinted letters black. I thought about using oreo crumbs or cocoa powder. How can I get these to stick to the mold so I can imprint the white chocolate?

    No answers yet.

336. why should we keep choclate on a wood shelve?

    No answers yet.

337. What is the best way to package chocolate to keep it from melting when shipping?

    No answers yet.

338. I am making a dark chocolate ganache for use in dipped chocolate truffles and I am using a silicone mold to form the square ganache pieces. Once my ganache has been made (chocolate/heavy cream/butter) do I let it cool for a while or can I place it directly in the silicone molds and then in the fridge. and how long do I keep it in the fridge before using it for dipping in tempered chocolate? and in the fridge does the silicone mold need to be covered with plastic wrap? I appreciate your help with this. thanks in advance Jonathan

    No answers yet.

339. I made homemade chocolates and boxed them, How can I store them outside of the fridge for a few weeks?

    No answers yet.

340. I am making chocolate dipped donut holes into eyeballs on a stick for a halloween bake sale. All decorations on the eyeball are chocolate. If I store them in plastic baggies in a cool dry place, will they stay fresh for 6 days?

    No answers yet.

341. 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?

    No answers yet.

342. Hello, I make sugar free fudge sauce for ice cream using xylitol and chocolate liqueur. How can I extend the shelf life without using invert sugar or glucose. What kind of alcohol do I use and how much? thanks, joan

    No answers yet.

343. I have heard that you can put a small amount of oil into melted chocolate before you put it on a slice and when it\'s time to cut the slice the chocolate won\'t crack. Can you tell me how much oil and what type.

    No answers yet.

344. How do I figure out how may pounds of chocolate to purchase, being I do not know how to figure out how much of a pound each section of my mold will hold.?

    No answers yet.


    No answers yet.

346. How does cacao tree affect the environment

    No answers yet.

347. Do you know where i can buy a box of white chocolate mints?

    No answers yet.

348. Can you store chocolate after being melted ... if so how long and where ?

    No answers yet.

349. when tempering white chocolate, why should extra care in exact temperatures be followed?

    No answers yet.

350. Hello, I make bourbon balls with sugar, butter and bourbon, then dip them in tempered chocolate. Here is my question, is there another shortening I can use for better shelf life? I placed a tin of bourbon balls in a drawer and forgot all about them. If found them about 6 or 8 months after I made them. The chocolate was still glossy ... perfect. However the centers had petrified. One other question, will invertase mix with bourbon or will the alcohol kill the enzyme?

    No answers yet.

351. We went to make key lime truffles--basically a white chocolate ganache flavoured with key lime juice, but it took way too much key lime juice to get the ganache to be flavoured correctly, which then left it too runny to set up. Could we add cocco butter to that so the ganache will form? Other ideas?

    No answers yet.

352. how long does it take to make a chocolate bar?

    No answers yet.

353. Hi Kerry, I\'m extremely new at making anything chocolate other than chocolate chip cookies. However, I recently made some dark chocolate cluster type treats that were amazing and it now has peaked my interest. My question for you is how to keep the chocolate from melting in ones hands while eating it. If I buy chocolates at a shop I have no mess on my hands. These left me with chocolate fingerprints. Any suggestions would be most welcomed. Thank you! Sara Bodine

    No answers yet.

354. I made a mocha chocolate Pinot noir sauce and I decided to make itninto bars. So I poured the sauce in a pan and placed in the freezer then layed aluminum foil on top of the Pan so the chocolate won\'t get ice crystals on it. Will my chocolate bars come out as planned?

    No answers yet.

355. Can you brush Karo syurp on bloomed chocolate to make it look better? Will it effect the chocolate in any way?

    No answers yet.

356. I melt semi-sweet chocolate chips and parafin wax together for dipping my candies in. How should I store the leftover dip; and how long will it keep?

    No answers yet.

357. I have some red choc melts that are turning white,if I melt them again,will they regain their color?

    No answers yet.

358. how do you make old fation chocolate

    No answers yet.

359. when i dip my candy...the chocolate is still \

    No answers yet.

360. where are the answers to the questions

    No answers yet.

361. Can chocolate prevent strawberry mold?

    No answers yet.

362. Can chocolate prevent strawberry mold?

    No answers yet.

363. does the flavor of chocolate effect its melting time

    No answers yet.

364. when using chocolate molds how long do you freeze them?

    No answers yet.

365. My chocolate sauce for my cakes are going moldy in two days. i melt chocolate, mixed with water and butter and cornstarch to thicken it. what am i doing wrong?

    No answers yet.

366. Is there any method to use to prevent chocolate frosting on cookies from becoming white when you freeze them

    No answers yet.

367. Can I do an elevation question in colorado

    No answers yet.

368. I am having some difficulty\'s on keeping my chocolate at the right temperature, any tips or advise?

    No answers yet.

369. what are round marshmallow disc coated chocolate called?

    No answers yet.

370. I have just bought a double sided sea shell mold. Making hollow chocolates works well, but I\'d like to know the best way to make filled two sided chocolates.

    No answers yet.

371. Hi, Can I use Jacques Callebaut Callets dessert (fondant) to make a chocolate ganache?

    No answers yet.

372. What ingredient do I add to keep my chocolate shiny?

    No answers yet.

373. can i use a mixture of both compound and real chocolate like half and half to reduce the cost? if yes how am i going to temper this mixture since its still have cocoa butter in it

    No answers yet.

374. my homemade choclates have been melting when i take them out of the freezer. It wasn\'t like that before we melted it and put it into the molds. Could you suggest some ingredient to preservative to prevent from melting?

    No answers yet.

375. Does leftover tempered chocolate have to be re-tempered once it has cooled in order to use it again or can it just be chopped in small pieces and reheated over a double boiler to 80-84 degrees (dark chocolate)?

    No answers yet.

376. does chocolate pie need to go in the refrigerater

    No answers yet.

377. my chocolate sauce get hard when it cools down. what can i do to get it a little soft. I used 1 tbsp of corn syrup and I think it made it harder.

    No answers yet.

378. Can you dip truffles in melted chocolate bars?

    No answers yet.

379. I\'d like to know how many kind of chocolate are there all over world ..

    No answers yet.

380. how to I keep home made chocolates stay fresh. Can I freeze them?

    No answers yet.

381. My homemade chocolates are been melted once they are taken out of the freezer. I don\\\'t want to keep the chocolate in the freezer once formed. Could you suggest some ingredient or preservative to prevent from melting.

    No answers yet.

382. can i put all my centers on a cookie rack and submerge in a large basin of chocolate, raise up and shake and have dipped chocolates??? Would love to have a faster way to \

    No answers yet.

383. what temperature does my chocolate have to be to make a chocolate shoe

    No answers yet.

384. what temperature does my chocolate have to be to make a chocolate shoe

    No answers yet.

385. What would happen if people dip the strawberries in cold water?

    No answers yet.

386. when i make my pecan turtles....after a bit of time the chocolate starts looking a little does ot stay dark.....what can i do to prevent this?!?!?! thanks!

    No answers yet.

387. how far in advance can i make chocolate covered oreos, pretzels etc. ?

    No answers yet.

388. Thanks for wirting such an easy-to-understand article on this topic.

    No answers yet.

389. Hey there, I made my baileys chocolate truffles and made 4 batches instead of 2,, now the batch has gone soft\

    No answers yet.

390. I am trying to make chocolate shoes, however, each time I do they have dull spots - many in the same places as previous. The chocolate is tempered correctly and I have tried various ways of cooling it - can you assist please

    No answers yet.

391. what do you put in homemade candy so they dont melt at room temperature

    No answers yet.

392. Can you add crunchy peanut butter to melted chocolate to dip pretzels? Can you add flaked coconut to melted chocolate to dip pretzels?

    No answers yet.

393. My truffles filling is runny. How can I make it stiffer? This is after being refrigerated for 24 hours already. Would adding cornstarch help, and if so, how much would I add? Thanks, Debbie

    No answers yet.

394. what can i put in the white chocolate to make it melt smoother it is very thick and lumpy

    No answers yet.

395. I am just a home cook, and not a professional chocolatier. I am planning to make white-chocolate covered oreos for gifts this Christmas, and I have been reading that white chocolate is harder to work with than regular chocolate. I am opposed to the \'melting disks\' because of the hydrogenated oils they contain, but I\'m afraid I won\'t be able to get the white chocolate to harden smoothly and properly on the cookies. Do you have any suggestions for how to melt the white chocolate? Should I use a high quality chocolate as opposed to just chips? I\'m in Denver, so it\'s a little bit \

    No answers yet.

396. I was making scotcharoos yesterday & my chocolate & butterscotch chips wouldnt melt (even in the microwave. now after I spread them they look like chocolate that has gotten cold. What am I doing wrong?

    No answers yet.

397. I am making a cake with a chocolate transfer band around it. I need to keep it refrigerated because of the filling which is cheesecake. You say that chocolate will get condensation on it and not be shiny if kept in the fridge- any suggestions to prevent that?

    No answers yet.

398. Can I fix chocolate coating wafers that have bloomed and taste bad or are they trash?

    No answers yet.

399. Problem: Leaking Bourbon Balls Hi Kerry, Love the Q&A section of your website! All our other cream/choc filled truffles (hand dipped and molded) turn out great but the bourbon balls leak like a sieve! We\'d sure appreciate your assistance to figure out what is going on. 1) We perceive we are using properly tempered (rev2) high quality bittersweet chocolate (guittard 0502C50)  2) mixed night before and chilled in refrigerator: 1c pecan halves soaked in  1/4c bourbon 1lb confectioners sugar 1/4lb butter 1tea vanilla extract original recipe has you dip the filling in: 1/4lb bittersweet chocolate 1 tablespoon melted paraffin 3) next day, formed into balls and let sit at room temp for several hours, then dipped in tempered chocolate and gently placed on parchment paper.  After a few this way, we determined the filling was showing through the bottom a little so we did a finger dot of chocolate on the parchment first, let it set up, then gently placed the truffle upon the finger dot. Not only do these bourbon balls leak top and sides but almost all the bottoms still leak.  Is the problem in the temperature disparity from the bourbon filling at room temp (60-65 degrees) and the 86-88 degree tempered chocolate? How would we heat up the filling without it completely falling apart? Is the problem we neglected to add the 1 tablespoon melted paraffin to the chocolate as the original recipe suggested? (adding wax to chocolate is really disgusting to us : ) Is the problem as simple as we shouldn\'t be using tempered chocolate at all? Look forward to hearing from you. Thanks, Kelly & Jim Watt

    No answers yet.

400. I made snikers bt after cooling down its become hard

    No answers yet.

401. I have problems with loss of brightness in the Bitter coverage, for which CBS used, how I can ensure the brightness during storage?

    No answers yet.

402. How does the density of chocolate affect its melting speed?

    No answers yet.

403. just made peppermint bark dark chocolate on bottom with white chocolate mixed with candycane on top. When I went to break it in pieces it seperated white chocolate from the dark chocolate. I melted the dark choc in the microwave then spread on tinfoiled cookie sheet. cooled immediately since it was a cold day in So. Cal. How do i keep the two chocolates together?

    No answers yet.

404. What is one way to preserve ganache in order to extend shelf life?

    No answers yet.

405. When making chocolate mousse, I refrigerated it and it is now too stiff. What can I do to fix the mix?

    No answers yet.

406. When making chocolate mousse, I refrigerated it and it is now too stiff. What can I do to fix the mix?

    No answers yet.

407. my chocolate chips develpoed a whitish coating cn I still use them

    No answers yet.

408. Why do fudge and fondant become more firm if they are chilled in the refrigerator?

    No answers yet.

409. I have store bought chocolate whipping cream in a carton can i make truffles from it and if so how can I?

    No answers yet.

410. What is your thoght on the product that Bernard callebeaut makes.

    No answers yet.

411. What happens to the density of chocolate when it is melted?

    No answers yet.

412. Where can I find the \

    No answers yet.

413. How do you make melted chocolate chips seem... Glossy?

    No answers yet.

414. if we take water bottle caps as molds to make chocolate and put them in the fridge what will happen

    No answers yet.

415. if we take water bottle caps as molds to make chocolate and put them in the fridge what will happen

    No answers yet.

416. does the color of a chocolate bar affect how fast it melts?

    No answers yet.

417. My home

    No answers yet.

418. How far in advance can I make truffles?

    No answers yet.

419. I\'m making chocolate truffles and they have been in the refrigerator for more than four hours and are still cream. Do i leave it in longer or should i make a new batch?

    No answers yet.

420. what is the best way to get rid of bubbles in meleted chocolalte, so that I have a nice smooth texture, bubble free

    No answers yet.

421. For maximum freshness, do I store truffles in refrig or at room temperature? Thx

    No answers yet.

422. Every Christmas I make Nanimo bars - a layered cookie/confection topped with melted semisweet chocolate. They\'re delicious, but when I go to cut them, the chocolate top layer is too hard and breaks strangely under the knife. How do I avoid this? I need the top layer to be firm, but not crumbly. What should I do?

    No answers yet.

423. I was planning on using Gheradelli bittersweet chocolate to dip homemade candies in until I read on the package that they are best consumed within 1 to 2 days. These will be made as christmas gifts, however I would like to know the actual storage life if placed in airtight containers and kept cool.

    No answers yet.

424. How can we make a candied dragee chocolate for a small factory production?we already made dragee but it\'s not that much shiny inspite of our usage for shining products such as shellac .

    No answers yet.

425. What causes white spots on the chocolate I have put on my toffee? And what can I do to prevent this?

    No answers yet.

426. Hi - I\'m a budding chocolatier with an ACMC tempering machine. Up to this point I have been only using ghiradelli chips since they are readily available at the grocery store. I generally can get a nice temper with the dark chips, but its hit or miss with the milk chips - and it always comes out so thick, that when dipping centers the dipping fork digs into the center because of the weight of the chocolate - any tips? What chocolate brand would you recommend? Is there such thing is a tempered chocolate that I could buy and just melt with my machine? What do you think of Peters? Lastly, what is your ideal temperature for caramel for turtles? Usually, when I make my caramel - the consistency that works well when eaten, spreads too much and its hard to package because it sticks to everything...I usually place the homemade caramel onto my roasted pecans when it seems like the right consistency (and where it will come off the spoon just barely)...but there is still major spreading and the major sticky effect. I want the caramel soft for yummy eating, but I don\'t want the spread effect (but need it to come off the spoon) any suggestions? Thank you so very much!

    No answers yet.

427. i used chocolate chips and whipping cream for an easy recipe - it is not thickening to roll into balls. is there anything i can add to use it anyway??

    No answers yet.

428. I can not find the answer to the question, regarding adding other fat (like vegetable oil of some form) to chocolate for coating, drizzling or dipping purposes in order to thin in a bit which is easier to work with but still have it set and be shiny

    No answers yet.

429. I am dipping pops in white chocolate chips which works really well, however after a day or two they are turning yellowy, and look aged. how can i keep the chocolate white?

    No answers yet.

430. I am making chocolate truffles and I mistakenly used evaporated milk instead of sweetened condensed milk... My chocolate will not set.. I have had it in the frig for about 2 hours... What can I do to make the choco setup so I can make the truffle balls????

    No answers yet.

431. I am making chocolate truffles and I mistakenly used evaporated milk instead of sweetened condensed milk... My chocolate will not set.. I have had it in the frig for about 2 hours... What can I do to make the choco setup so I can make the truffle balls????

    No answers yet.

432. do i freeze or refrigerate chocolate pretzels?

    No answers yet.

433. Duringprocessing chocolate, at batch forming roller, the mass get grainy strucure immediately . what are the causes for graining in chocolates.

    No answers yet.

434. I am making \

    No answers yet.

435. I am working with spinner molds and have had trouble with my dark chocolate pooling in the ears of some of my bunnies. This has caused cooling at different speeds and many (about 30%) of all of the ears are breaking off. I had this problem with a few other molds in the past and solved it by increasing fluidity of my chocolate by using it at slightly higher temperatures. This does not seem to be working in this case. Also, are there any professional level courses that one can take on working with a wide range of hollow molded objects. Thanks.

    No answers yet.


    No answers yet.

437. hello, i did a chocolate block and i left in the fridge 14 houres but i see that ists not getting hard. Can you tell me why?

    No answers yet.

438. I made a chocolate truffle recipe(the hersheys recipe) it is thick but not thick enough to mold. after a day in the fridge i warmed it up and added some more melted chocolate it got alot thicker but still not thick enough to mold. Is there something else i can do? If not is there something else i can make out of it? I hate to waste it all!

    No answers yet.

439. What can I put in white chocolate morselswhen they have hardened during melting to make them runny again?

    No answers yet.

440. I was melting down my chocolate to make bark and added a few tbs of peanut butter. The chocolate is very soft and flimsy now. If i melt it down and add more wafers will it help to harden it up?

    No answers yet.

441. what does it mean if my chocolates have tiny white spots after setting?

    No answers yet.

442. How can I thicken chocolate for chocolate balls?

    No answers yet.

443. why does chocolate get ruined when you add liquid like food coloring to it?

    No answers yet.

444. is it safe to remelt chocolate that has been melted and hardened

    No answers yet.

445. what can i do if my truffle mix got hard and it\'s not formed

    No answers yet.

446. When I dip cake pops/balls into white chocolate only, the white chocolate oozes oil. Is there a way to prevent this?

    No answers yet.

447. my chocolate is not adhering to the carmel in my turtle recipe. Why not?

    No answers yet.

448. My homemade chocolates are been melted once they are taken out of the freezer. I don\\\'t want to keep the chocolate in the freezer once formed. Could you suggest some ingredient or preservative to prevent from melting.

    No answers yet.

449. I made layered peppermint bark. When I went to break it into pieces the chocolate layers separated. What am I doing wrong.

    No answers yet.

450. How long does chocolate wine keep in a bottle

    No answers yet.

451. When do you know that chocolate is old?

    No answers yet.

452. I took two pregnancy tests about two months ago they both came out positive. Yet i have had two regular periods sense then, i have also been feeling sick almost everyday. Is it possible that i am pregnant??

    No answers yet.

453. I made my first batch of peppermint bark using Guittard Bittersweet chocolate for the base, Dilettante White chocolate for the top layer, and an peppermint essential oil for flavoring. It turned out beautifully, however, after two days the white chocolate began to form grainy crystals. I did not \

    No answers yet.

454. How to thicken my chocolate filling sauce on my Yule log

    No answers yet.

455. I melted chocolate chips to make chocolate covered nuts. I melted it in a double boiler and it was too think so I added a little milk, now the chocolate will not harden completely. Is there anything I can do to fix this?

    No answers yet.

456. We make chocolate truffles and dip them. We form the balls, refrigerate them for 30 minutes and then drop them into the melted chocolate. Everything works fine, but at the bottom in the center of each dipped truffle is a hole where the middle has oozed onto the waxed paper. Of course, once they are refrigerated that hardens. Please tell me what you think I can do to correct this.

    No answers yet.

457. I have overheated white chocolate morsels that need to be poured and mixable over treat I am making. My chocolate has become too hard in consistency. What can I do

    No answers yet.

458. Ive made some choc mousse but it doesn\'t look thick enough, is it too late to rewhip it?

    No answers yet.

459. I recently used couverture choclate, but it was not getting demoulded. Where did I go wrong? Is there a specific method to work with couverture chocolates?

    No answers yet.

460. I got 2 silicone moulds and i then added my chocolate and popped them right into the fridge.few hours later i took them out of the mould but they melted very fast after few seconds how can i stop from melting?

    No answers yet.

461. I have a 10 pound slab of semi-sweet chocolate 17\

    No answers yet.

462. what can I use instead of edible pariffin for my bon bons?

    No answers yet.

Ask a Question Answer a Question
Questions and answers must be approved by the moderator before becoming visible. Questions may have multiple answers (hint, hint!).