What do i add in the mixture for making chocolate so that it does not melt when its not in the refrigerator???!
i want to know what thing u add in the chocolate so that it does not melt!.!.like how cadbury chocolate does not melt completly!.!.!.when i make it, it just melts completely!.!.!.pls helpWww@FoodAQ@Com
Answers:
A little grated paraffin does wonders!. If you use just a little, you won't taste it!. Go to www!.cooks!.com and check out some recipes for chocolate or chocolate coating!. Many of them will use paraffin, and you'll be able to get a good idea of the proportions needed!.
Commercial chocolate does contain some paraffin -- most brands, anyway!.Www@FoodAQ@Com
Commercial chocolate does contain some paraffin -- most brands, anyway!.Www@FoodAQ@Com
They don't add anything!.
After they form the bars and cool
it down, they wrap it with foil!.
The foil keeps it stable!.
( also the bars are compressed which solidifies them
even further)!.
Are you doing that!? ( removing the air bubbles)!?
This is from the Hershey's site!.
Chocolate Bars and HERSHEY’S KISSES Chocolates
Most chocolate bars are made by pouring the liquid chocolate paste into moulds!. The moulding machines can fill more than 1,000 moulds per minute with delicious HERSHEY’S chocolate!. The filled moulds then take a bumpy, vibrating ride to remove air bubbles and allow the chocolate to settle evenly!. Finally, they wind their way through a long cooling tunnel where the liquid chocolate is gently chilled into a solid candy bar!.
Now it’s ready to wrap… fresh, delicious, HERSHEY’S chocolate!.Www@FoodAQ@Com
After they form the bars and cool
it down, they wrap it with foil!.
The foil keeps it stable!.
( also the bars are compressed which solidifies them
even further)!.
Are you doing that!? ( removing the air bubbles)!?
This is from the Hershey's site!.
Chocolate Bars and HERSHEY’S KISSES Chocolates
Most chocolate bars are made by pouring the liquid chocolate paste into moulds!. The moulding machines can fill more than 1,000 moulds per minute with delicious HERSHEY’S chocolate!. The filled moulds then take a bumpy, vibrating ride to remove air bubbles and allow the chocolate to settle evenly!. Finally, they wind their way through a long cooling tunnel where the liquid chocolate is gently chilled into a solid candy bar!.
Now it’s ready to wrap… fresh, delicious, HERSHEY’S chocolate!.Www@FoodAQ@Com
Are you just melting purchased chocolate!? Or are you making your own from scratch!? Purchased chocolate will eventually set by itself!.!.!.refrigerating it will simply put a bloom on it!.!.!.it will speed up the setting but only slightly!. Unless you are in a really hot climate, you can leave it to set at room temp!. For ganache you melt chocolate with cream and that sets eventually as well!.!.!.check out some chocolate recipes on the web and see what answers you may get that way!.Www@FoodAQ@Com
you can use candy paraffin wax or crisco shortening!.Www@FoodAQ@Com
if there was a way to keep chocolate from melting then hershey would have come up with it by now!. Try using a candy coatingWww@FoodAQ@Com