Why does my homemade chocolate melt so easy?

I tried making some easy homemade chocolate and it seems to melt as soon as it leaves the fridge.

Is there a way to which I can have my chocolate not melt so easily?

Regular chocolate tends to melt at body temperature or around 90+ degrees F. If you live in a hot or humid area, your chocolate will melt if the temperature is too high.

You referred to "homemade" chocolate. Are you talking about a chocolate recipe made from cocoa powder, or chocolate candy you made from melting chocolate chips, bars, or pieces?

If you are adding other ingredients to the chocolate, you may be lowering the temperature at which it will melt.

If you'd like to give more details of what recipe you are following, I may be able to help you further.

Many people find that by tempering the chocolate that they get a much nicer result. It's a lot more time consuming, but it is a very nice finished product if that's what you are really wanting.

Let me know if this helps at all,

Comments for Why does my homemade chocolate melt so easy?

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Apr 14, 2021
Good advice
by: Tanya

How do I stop the carob chocolate from melting once set please

Oct 24, 2020
Novis NEW
by: Bernice

Hi I have tried to make chocolate .using icing
Icing sugar
Coco powder
Coconut oil
Dried milk
They were fine in the fridge but when I left them out they all melted what did I do wrong?

Aug 05, 2019
I want to make chocolate that melt! NEW
by: Rekha Hariram

Hello, I am looking to make chocolate that has a very low melting point, so when I add it to ice cream it melts in the mouth - instead of feeling rock hard. I don't want to add oil though, that makes it not hard, but then it does not melt though.

Feb 17, 2019
Raw Chocolate Recipe NEW
by: Angie from chocolate-candy-mall.com

The raw chocolate recipe looks good. Will it stay firm? All you can do is try it and see. I don't think it will actually "temper" but it still may be stable enough to stay out of the fridge if the room temperature isn't too high (winter, not summer). Let us know if it works.

Feb 02, 2019
Need help RAW Cacao Stay Hard
by: Lynna Karanutsos

Can I make a raw cacao recipie stay hard out of fridge?

4 tbsp cacao powder
4 tbsp cocao butter
2 tbsp yacon root powder
1 tbsp coconut oil
8 drops liquid stevia

(all items are RAW)

Can I temper this ?
It can be heated to 100 degrees

Dec 10, 2018
Chocolate Dripping NEW
by: Angie from chocolate-candy-mall.com

Your chocolate morsels shouldn't drip if you haven't mixed them with anything. I'm guessing maybe you are dripping condensation from thawing after freezing? Not sure. Also, when you heat them in the microwave, don't overheat.

Nov 10, 2018
Cooked chocolate melts NEW

I make chocolate covered saltiness with Carmel! I freeze it, but when I go to eat it the chocolate drips everywhere?? I'd like to give it out for gifts! It's there anything I can do? I cook chocolate morsels in the microwave!

Jun 01, 2018
Chocolate chips for homemade candy NEW
by: Jack

My chocolate is melting in my hand too fast why???

Jan 30, 2018
Tempering Chocolate with Honey... NEW
by: Angie from chocolate-candy-mall.com

I doubt that you are going to be able temper the chocolate made with honey and cocoa powder. I assume this is a homemade treat you are making and it's not likely that you are going to have the right ratio of cocoa butter, etc., that is going to keep it in the right state for tempering. Honestly, it's a tricky science for the average person like me, so I only try to temper chocolate that is already made in a solid form that I can work with. Maybe someone else can give better advice on this one, but that wouldn't be me. :)

Jan 26, 2018
honey as a sweetner NEW

Can we temper chocolate that is made from honey and cacao powder?

Jan 22, 2018
Keep chocolate from melting... NEW
by: Angie from chocolate-candy-mall.com

As noted above in the first response to the original question, if you want to ensure that your chocolate doesn't melt at room temperature, you have to temper the chocolate.

Jan 09, 2018
Chocolate melts easily when out of fridge
by: Zeddss

Hello.ive been using dark chocolate compound and milk chocolate compound to make homemade chocolates.i melt the chocolate compound n set it using different moulds to shape them.then put the cavities in the fridge.when they are ready i take them out of the fridge and while i cover each one with wrapping foil they have already started melting.How can we treat this situation.

Oct 25, 2017
Chocolate melting in my hand .
by: Sandy

i made homemade, with candy melts chocolates and when I held them in my hand to decorate they started to melt, smudge, I put them back in the refrigerator. But I have to decorate them and ship to another state. Desperate for help.
Thank you.

May 30, 2017
Recipe of hand made chocolate donot melt easy. Plz share any one.
by: Shailaja

I tried few recepis of hand made chocolate those r melting too fast. Can any body tel the recepi not melt fast.

Jan 13, 2017
Chocolate from cacao powder
by: Amy

I'm making chocolate candy from pure cacao powder. It would've been better to make it from pure cocoa butter I guess, but unfortunately, I'm unable to get such butter here in the Middle East, and unsweetened chocolate is not allowed in my diet as it may contain traces of milk and gluten. That left me with one choice and that was the "cacao powder".
I made chocolate candy from it and it turned out "WONDERFUL", but it cannot hold itself outside the fridge more than 15 minutes. Of course it is a hot country I'm living in (Saudi Arabia). But still, I have commercial chocolate at home and it doesn't melt. So, it is not only a weather problem. Any idea what to do to overcome this quick melting problem?

My recipe is:
2 Tbsp raw organic cacao powder
1/4 cup coconut oil
pure unsweetened vanilla extract
pinch of salt
2 Tbsp honey
100 gm melted butter

I combine all together, pour in moulds and let cool in the fridge


Jan 11, 2017
Keeping chocolate from melting...
by: Angie from chocolate-candy-mall.com

The best way to prevent the chocolate from melting after you've made it (apart from controlling the heat in the environment) is to temper the chocolate while making it. That makes it more stable.

Jan 10, 2017
by: greatharvest

Hi,Good Day. how to prevent melting 52% real chocolates after processed?

Jan 03, 2017
u dont answer

When you don't reply then why there is a blog

Dec 19, 2016
Help in freezing chocolates

I have used Mordey's chocolate bar.I added 1/4 cup milk and tempered it.Then I poured the mixture into moulds and allowed them to refrigerate in the freezer.It's past four full days bt they have not freezed.
Please help.

Sep 30, 2016
Chocolate melting
by: Amanda Rose

Ho, i have the same problem, i live in the amazon jungle of Peru and i managed to get organic cocoa butter, cocoa paste and cocoa powder... nothing melts in my hands or out on the table until i mix all these together. Could it be the sugar?
What are other options of sweetener i can use for chocolate?

Dec 09, 2015
Cocoa butter
by: Kerrianne

I've used cocoa butter, cocoa powder and icing sugar but my chocolate still melts in my fingers.
The cocoa butter on its own doesn't melt at room temperature so why has it melted when the other ingredients have been added?

Oct 26, 2015
chocolate melts fast..
by: belinda

hi..I'm using morde chocolate bars..to make my chocolate.i take 1 bar of dark chocolate wit 1bar of milk chocolate. melt in microwave n stir till it gets little cold.. place mould in d fridge to set..but once taken out it melts n den wrap in d chocolate wrapper n place again in d fridge ..I don't know much about tempering n don't understand y does it melt so fast..plz help..

Jun 10, 2014
handmade chocolates
by: aashi

I am making handmade chocolates from chocolate blocks ..
for selling purpose but how prevent them from melting without freezing them freezing ...

Jul 18, 2013
Chocolate Melts too Easy Nut Goody Bars
by: Mary

When You take out of the refrigerator it melts very easy, is there something I can change to stop this?

Nut Goody Bars
12 oz Chocolate Chips
12 oz Butterscotch Chips
1 Square unsweetened Chocolate
Melt these together. Add 2 cups peanut butter- spread 1/2 of this mixture in a buttered 12 x 16" pan. Set in refrigerator, let set.
2 sticks of butter
1/2 cup evaporated milk
1/2 tsp maple flavoring
1/4 cup dry vanilla pudding {not instant)
Bring this to a boil, stir in 2lbs powder sugar mix well & spread over the set chocolate mixture. Let set in refrigerator add 1 lb of Spanish peanuts to the remainder chocolate mixture, spread over set chocolate mixture. Return to refrigerator an let set. and serve

Mar 18, 2013
Homemade Chocolate Chips that don't melt
by: Anonymous

Hi, I'm trying to make my own homemade chocolate chips that don't melt all over the pan before the cookie is done. I've tried all kinds of experiments, but have only had 1 success. I think it may have been the quality of the cocoa butter. I'm trying to find a way to do it with a little bit less expensive cocoa butter because the one that was successful was very expensive. I even tried putting Lecitin in my chocolate, but it still melts very quickly. Is it tempering that I need to do? Any helpful hints would be great. I want to open up a bakery that is purely homemade and make some organic foods too. Chocolate chips is one of my main priorities. Thanks for the input all!

Jan 26, 2013
Making Homemade Chocolate Bars
by: Angie from chocolate-candy-mall.com

No, I don't. Not if you're talking about a chocolate bar (like Hershey) that you make from scratch - cocoa powder, etc.

That's what I was explaining in my last post. It's not a simple task to make chocolate from scratch.

In candy making of that sort, I always start with the chocolate that's already been made from the cacao tree - bars, chips, pieces, etc., and melt it and mold it into the shape I want or dip things, etc.

The closest thing I could come to that (which is completely different) is the combo I described with the cacao powder, coconut oil (as the fat) and maple syrup (as the sweetener).

You can play around with different fats and sweeteners to make up a chocolatey treat, but it's not going to be like a regular chocolate bar.

Jan 26, 2013
Thanks to Angie :)
by: Akiel

thanks angie, for your answer,
so, do you have a recipe for chocolate bars that i can make it at home ?

or, can i make it from baking chocolate ??
really need a master chocolate hehehee....

Jan 25, 2013
Homemade Chocolate Melting
by: Angie from chocolate-candy-mall.com

Hi Akiel,

The type of chocolate you are making (based on the recipe you've provided) is not the kind of chocolate that will stay firm at room temperature.

When some people say homemade chocolate, they mean chocolate (chips, bars, pieces) that they have melted and put in molds to set in a different shape.

That type of homemade chocolate should set and not melt at room temperature unless it is hot out.

Others who make homemade chocolate are referring to chocolate made from a mixture of cocoa powder and other ingredients. Unless you have special equipment and considerable skill, it is nearly impossible to make a "homemade chocolate" from cocoa powder that will result in a chocolate like a candy bar that sets at room temperature.

You can still make a yummy chocolate candy, but it will most likely be more like fudge than a firm candy bar.

The missing ingredient is cocoa butter, but it's more than that really. It's the process that is difficult to do at home.

I have a friend that makes a really yummy homemade chocolate using organic cacao powder, organic coconut oil, and pure maple syrup. It is very tasty but it has to stay refrigerated until you eat it.

Sorry to disappoint, but that's the nature of chocolate and the limit of my skill and knowledge of making it homemade. :)

Jan 25, 2013
mine too..my chocolate was so easy melt
by: akiel

I have same problem with chocolate .
I made chocolate with cocoa powder and other ingredients .
Here was my ingredients :
Cocoa powder
Granulated sugar
Powder sugar

Please help me with this.
What ingredient do u think that made my chocolate melt easily ?

Thanks before

Sep 15, 2009
homemade chocolate wont reach soft ball??
by: Toni

I have been using the homemade chocolate recipie on this site but it can not get it up to softball stage?? I have no idea what to do. I don't stir it but it still wont get up there!! Can anyone suggest what I may be doing wrong?

Dec 11, 2008
Tempering Chocolate
by: Angie

Hi Lena,

Yes, you should find that tempering chocolate gives you a better result with your finished candy.

The better quality chocolate you use, the better result you will have, too. That's just a standard rule of thumb.

But you should be able to make a decent candy even with just using regular chocolate chips. Be sure to not let the chocolate get too hot when melting and when you take it out of the fridge (if you feel you must chill it), allow it to come to room temperature while covered to eliminate condensation build up and possible bloom.

Hope this helps.

Dec 10, 2008
Melting issue also :(
by: Lena

I am useing grocery store chocolate chips for my candy making. I did some test pieces and my main issue was how fast it melted. I'm also putting a filling of jam (cold) in them. I don't think the chocolate got fully tempered, as I was just testing. Could that have been my problem? Help please. I want to give these as gifts for the holidays, but I don't want them to get a slab of melted chocolate with jam. Thanks!

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