Molded Chocolate Melting

by Jen
(NJ, USA)

I'm having trouble with molded chocolate melting...

I need help and quickly!!!!!!! I have done a lot of research on this site and others and I am still having problems.


I am trying to make chocolate cross molds for my daughter's Christening (which is 2 weeks away). I am using Nestle Toll House Premier White Morsels and Nestle Toll House Milk Chocolate Morsels.


I melt the chocolate in Make'n Mold ChocoMaker Candy Melter. After melting the chocolate and filling the molds I place the molds in the freezer for approx. 10 minutes till they are solid.


After they are taken out of the mold and at room temperature for awhile, the milk chocolate becomes extremely soft/melts.


I am not having a problem with the white chocolate, they remain hard. I have used 1 tablespoon of vegetable oil for each cup of chocolate. I have also tried it without the vegetable oil and I still get the same results.


My house is air-conditioned with the room temperature between 70 and 72 degrees.


Please help me, because I need the chocolates to be able to sit at room temperature.

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Hi Jen,

What a lovely idea to make molded chocolate crosses for your daughter's christening.

Ideally, to get the chocolate to set firmly, you would want to temper the chocolate but it shouldn't really be absolutely necessary, so let's see if we can help you find a reasonable solution.


It's most likely the type of fat used in the milk chocolate that is causing it to have such a low melting point.


First of all, I would definitely suggest that you do NOT add the vegetable oil to the milk chocolate. If you want to add something that will help the chocolate set, choose a bit of food grade paraffin wax. Some people don't like it, but it does work to help set the chocolate and most people can't tell the difference.


The other suggestion I would make is that you mix some other chocolate with the milk chocolate that may help it set more firmly, if you want want to change chocolate completely.


Perhaps you could choose a darker chocolate to blend with it - one that doesn't have as much milk fat.


Other options for consideration are using a little coconut oil (has a higher melting point that regular vegetable oil) instead when melting the chocolate. Some people even find that Crisco shortening will help.


Anyone else have any tips or suggestions for Jen? Do chime in!

Blessings,
Angie

P.S. Jen, we would really love to see your molded chocolate crosses when you get them done. Take a few snaps and add them just like you added this question or send them to me via email and I'll add them to this page. ;) angie (at) chocolate-candy-mall.com