What can I add to my chocolate covered cashews, peanuts almonds, etc... either while I'm mixing it all in the pan, or after they have been droped on a wax paper to form, to keep them from melting in your hand before you even take the first bite?
2006-09-20 15:42:59 · 14 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
put it in the freezer for 30mins and your ready to start muchin, yea man
2006-09-20 15:45:29 · answer #1 · answered by still cool 2 · 0⤊ 0⤋
I think that you need to temper your chocolate first, depending on the kinds of chocolates you are making. Fudge doesn't need to be refrigerated. Truffles can be refrigerated, but usually don't need to be. Filled chocolates require tempering, which is melting chocolate at a higher temperature, then adding cold chocolate to reduce the temperature. The tempering process changes the chemical structure of the chocolate, so it holds up better and has a shinier coat. If, however, you live in a very warm and humid area, you might need to keep the chocolate in the fridge. Cover and make airtight so that condensation doesn't form on the chocolate itself. Removing chocolate from the fridge generally results in a type of warming up that can soften too quickly and make runny.
2016-03-17 23:26:11 · answer #2 · answered by Anonymous · 0⤊ 0⤋
May be this would help. Place your homemade chocolate on a pan and set in refrigerator to cool. May be you didn't allow your candy to settle all the way.
2006-09-20 15:51:29 · answer #3 · answered by Anonymous · 0⤊ 0⤋
That's simple keep your hands cold or cool. For a few moments hold A cold thermos bottle will help you do that or if your near a refrigerator put your hands in that for a few moments! These tactics work well for me! I love the chocolate-peanut butter candies best!
2006-09-26 04:36:26 · answer #4 · answered by Anonymous · 0⤊ 0⤋
You add approximately 1 teaspoon of vegetable shortening per 2 ounces of chocolate.
2006-09-24 10:00:10 · answer #5 · answered by William E 4 · 0⤊ 1⤋
Are you using chocolate chips? If so,that is part of your problem. Regardless of what you are using, trying adding some paraffin wax to help the chocolate stay harder longer.
2006-09-20 15:47:36 · answer #6 · answered by its me! 2 · 0⤊ 0⤋
before you eat them you should put them in the freezer, they shouldn't melt after you take them out and try eatting them.
2006-09-20 15:52:14 · answer #7 · answered by natie90 3 · 0⤊ 0⤋
are you using almond bark? that's what i would recommend. the bark won't melt the way other stuff will.
2006-09-28 06:00:36 · answer #8 · answered by movielovingirl 3 · 0⤊ 0⤋
Don't hold them untill you are ready to eat them:)
2006-09-20 15:50:31 · answer #9 · answered by Kiko 3 · 0⤊ 0⤋
Hurry up and put em in your mouth!
2006-09-20 15:57:38 · answer #10 · answered by addicted2stamping 4 · 0⤊ 0⤋