Storing Chocolate
Chocolate should always be kept in a cool (between 12-23°C is best), dry place away from light or heat. Once opened, wrap blocks in foil and keep both blocks and small pieces in an airtight container. Chocolate will also freeze well in airtight packaging for up to 6 months. Thaw it at room temperature before using and keep in mind it may ‘bloom’ slightly on thawing.
If stored above 25°C the chocolate can develop a ‘bloom’. This is when the cocoa butter starts to melt and rises to the surface of the chocolate giving it a streaked appearance. This is not a sign of staleness and the chocolate is still fine to use if being melted.
Chocolate that has become rancid or stale–when the cocoa butter and/or milk solids oxidise due to being exposed to heat, light or moisture–will be, crumbly and dry in texture and will develop an unpleasant, almost soapy, flavour.
Melting Chocolate
Chocolate, especially when melted on its own, should be done so gently, as it can be prone to scorching if it gets too hot. The chocolate should be cut into small even-sized pieces, if necessary, before melting.
There are a number of different ways you can melt chocolate:
1. On the stovetop. Place the chocolate in a clean, dry heatproof bowl and place over a saucepan of barely simmering water. Make sure the bowl fits snuggly into the saucepan so that no steam escapes. If steam settles on the surface of the chocolate in the bowl it can sometimes cause it to ‘seize’ and the chocolate will become grainy, hard and useless. Also make sure that the bowl isn’t touching the simmering water, so the chocolate doesn’t overheat during melting. Stir the chocolate often with a clean, dry metal spoon until melted and smooth.
2. In the oven. Preheat your oven to 160°C (140°C fan-forced) for 15 minutes. Turn the oven off. Place the chocolate in a clean, dry heatproof bowl and place in the oven. Stir the chocolate often with a clean, dry metal spoon until melted and smooth.
3. In the microwave. Place the chocolate in a clean, dry microwave-safe bowl (but not plastic as it can retain moisture that can cause the chocolate to seize). Heat, uncovered, on Medium power for 1 minute. Stir the chocolate with a clean, dry metal spoon and then repeat in 1 minute bursts, stirring between each, until the chocolate has almost melted. Remove from the microwave and stir until completely melted and smooth.
Tempering Chocolate
The process of tempering (which involves controlled changes in temperature as well as movement of the chocolate) pre-crystalises the cocoa butter in the chocolate, changing it to a stable form that ensures that the chocolate is easy to work with, will set at room temperature and will give a shiny finish. The chocolate should be cut into small even-sized pieces if required before tempering. The easiest ways to temper chocolate at home is to:
Place the chocolate it in a clean, dry heatproof bowl and place over a saucepan of barely simmering water. Make sure the bowl fits snuggly into the saucepan and that it isn’t touching the simmering water.
Stir the chocolate often with a clean, dry metal spoon until melted and smooth and reaches 45°C on a sugar thermometer.
Remove the bowl from a saucepan and sit it directly over a bowl of iced water. Stir the chocolate constantly, scraping the sides frequently so it doesn’t set aside the edges until it thickens and reaches 27°C.
Place the bowl of chocolate back over the saucepan of simmering water and stir constantly until it thins again and reaches 32°C. The chocolate is now tempered and ready to use.
To test if the chocolate has been temperature correctly, smear a small amount of the chocolate into a piece of non-stick baking paper and set it aside at room temperature (about 20°C). It should set hard with a hi-gloss finish within about 3 minutes.
