The longer the block, the bigger the curl. Dark Chocolate – Some sources report a shelf life of up to two years for dark chocolate, while others estimate one year. You bought a chocolate bar while out shopping or on vacation and discovered, upon opening the wrapping at home, that the chocolate was dull and had a greyish-white film on it. I can now proudly take my chocolate crispy cakes to to school cake stall. I am so happy that the chocolate fix works for you =D. Chocolate is placed in the top bowl and allowed to melt over indirect heat. (It shouldn’t melt, but it should soften a little.) Unfortunately, it is easy to make a mistake when melting chocolate, leaving you with a thick, dry and bitter product.Do not attempt to bake with burnt chocolate. Coke Can Chocolate Bar Fire And How To Save Melted Chocolate Bar GET Coke Can Chocolate Bar Fire And How To Save Melted Chocolate Bar IN LOW PRICES. 18 thoughts on “ How to fix ruined, melted chocolate ” Lisa says: October 23, 2013 at 10:19 PM. (At right, a chocolate buffet adds a perfect touch to weddings and parties.) When in doubt, ask the maker or seller about the storage of particular products if possible. Reply. Most often, that white film on the chocolate is called “bloom”, and it happens when chocolate is exposed to sun, heat or humidity. A double boiler is a special set of pans: a bottom saucepan that holds hot water, plus a bowl that fits securely over the saucepan. Chocolate buttons are the best for melting purposes, but if you only have a regular bar of chocolate, break it up into smaller pieces before melting. But before you put chocolate in the fridge, first wrap it tightly to protect against odors and condensation, then seal it in an airtight container. Place up to 6 ounces of chopped chocolate bars, chocolate squares, or chocolate pieces in a microwave-safe bowl, custard cup, or glass measuring cup. Microwave, uncovered, on high for 1½ to 2 minutes, stirring every 30 seconds or so, or until chocolate is soft enough to stir smooth. Run the blade of a vegetable peeler along the width of the softened chocolate, creating a curl. You saved my life- thankyou this really works. Reply. What’s more, its texture was chalky. Melted chocolate forms the foundation of many baking recipes, including fudge sauce, frosting and marble cakes and cookies. Sometimes, you have to refrigerate: Summer’s hot, and not everyone uses air conditioning. khayhan says: October 28, 2013 at 4:55 PM. While melting chocolate in the microwave or in a saucepan is possible, melting it in a double boiler over the stovetop will ultimately allow you more control. Use block (not bar) chocolate—bittersweet/semisweet and white chocolate work well—that’s at least 1 inch thick. 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