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April 15, 2008
I have had some Callebaut milk chocolate callets in a cupboard for quite a long time now, open.
Having got them out to temper some chocolate the other day I found that it wouldn’t melt to a thin enough consistency – it stayed thick like whipped cream.
Have I managed to dehydrate it or something?
Is there anything I can do to make it usable for dipping truffles again?
June 23, 2007
Sounds like the reverse may be true…the chocolate may have got damp and the humidity has seized it on heating.
If this is the case, you can only use it for ganache, there’s no bringing it back to a dipping consistency.
My white chocolate sometimes does this when heated overnight in the wheel machine.
I have found, however,(if humidity isn’t the problem) that it can be brought back by adding in some fresh melted couverture.
April 15, 2008
Thanks Gracie – that’s probably it then – I am keeping the chocolate in the kitchen which does get steamy from time to time. It doesn’t seem to have affected the dark chocolate though. I expect the white has gone the same way – I don’t use it for dipping much as I find it quite tricky!
When I get some new supplies I’ll keep it somewhere else.