How To Make Chocolate Dry Faster
Please explain how to make chocolate dry faster...
I am using Belgian chocolate to cover my products such as Oreos, pretzels, and marshmallows, but my chocolate does not dry fast.
What can I do to speed up the process?
Please help. :(
Chocolate will set or dry faster if you temper the chocolate
rather than just melting it.
Tempering is a bit time consuming and really needs to be done precisely, but it gives a much nicer finish and mouth feel to the chocolate.
However, if you aren't overly concerned about that and just want the chocolate to set faster, you can pop it in the fridge or freezer for a few minutes.
You do need to be careful not to leave it in too long because you run the risk of getting chocolate bloom (discoloration) from the condensation when you take it back out.
Just keep an eye on it and pull it back out as soon as it seems to be set.
Of course, if you make the chocolate covered treats in a cooler room, the chocolate will dry faster at room temperature. So, turn down the heat or turn up the air conditioning. :~)