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Post by jer0086 on Mar 14, 2007 11:39:06 GMT -5
I am new to the whole chocolate thing, but I have been making my own chocolate fudge which consists of melting store bought chocolate stirring in the fudge ingredients and then chilling to make fudge bars. The only problem with this, is that the chocolate does not remain very stable after it has been melted down and added to so the fudge has to pretty much always stay in the fridge to keep it from melting. Is there anything that can be added to the mixture to keep it from melting. I would like to start making my own chocolate but do not want to get into until I first understand how to handle the chocolate that is already made.
After reading other posts it sounds like 'tempering' is the reason for my melting chocolate. Is this correct? I am not down with the lingo.
THANKS!!!!!!!!!!!!
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Post by Alchemist on Mar 15, 2007 6:59:41 GMT -5
I am not totally sure, but I don't think you can temper fudge. There are too many other ingredients that will prevent you obtaining temper. It sounds like your recipe for the fudge needs to be adjusted if your bars are melting at room temperature. Isn't most fudge heated to some degree in order to thicken it?
If on the other hand you are meaning the remaining chocolate is melting after you use part of it, yes, that tempering. But if you are only going to melt it again and add it to fudge, there is no need to temper it. Just keep it in a sealed container where it can melt.
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Post by chocdoc on Mar 17, 2007 8:26:21 GMT -5
It sounds like your fudge is actually a ganache, so would benefit from being tempered. There are a couple of options - start with tempered chocolate and add your other ingredients at the same temperature range, or make your mixture, let sit until it is starting to set around the edges, stir the whole thing together to distribute the crystals that have formed, then put in your container.
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Post by Alchemist on Mar 19, 2007 18:01:03 GMT -5
Thanks Doc!
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