Chocolate Changes Texture
My chocolate changes texture after 2-3 days. any idea why?
I made some chocolate cups with raspberry jam in the center, but I've run into some problems.
I created them by following the procedure below:
- I started by melting dark chocolate mini morsels in the microwave (10 sec. increments stirring until just melted).
- I placed 3/4 teaspoon of chocolate in the bottom of mini paper cupcake wrappers and placed them in the fridge for 3 minutes.
- I then removed them from the fridge and added 3/4 teaspoon of raspberry jam (room temperature) followed by an additional 1/2 tsp. of melted chocolate.
- I put them back into the fridge for 3 hours.
After three hours the texture of the chocolate was smooth and tasted normal but after 1 day the chocolate became grainy.
The first time I made these with the same method but with milk chocolate morsels and the texture changed after about 3 days.
These had a texture like a Nestle Crunch bar after time passed but still tasted good.
Any ideas why the texture would change?
You chocolate raspberry cups sound really delicious. I love that combo so very much. I'm drooling just thinking about them. :)
Usually when chocolate changes texture or color it is the result
of a temperature issue. It could be heat or it could be cold, but it's usually one of those.
How about trying to make a batch without putting them in the fridge at all? Be very careful not to heat the chocolate too high.
You're doing fine by only microwaving it for 10 seconds at a time, but even with that, don't completely melt it. Allow the residual heat in the chocolate to melt the last few chunks as you stir it to keep the temperature down.
Obviously you'll have to wait longer on the layering, but it may make the difference in yielding the long term results that you are trying to achieve.
The only other thing that I can think of that may cause a texture change like you are describing is possibly old chocolate. I eat chocolate almost no matter how old it is, but older chocolate does sometimes produce issues when melting and the chocolate changes texture.
One other tip that may help is to use a little Crisco shortening or some paramount crystals when melting the chocolate.
Let us know if you try one or more of these suggestions and get better results. I'd love to see your chocolate raspberry cups, too, if you've got any photos! :)