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,