It's best to store melted chocolate in the refrigerator to prevent contamination and due to it likely being out of temper.
Once chocolate has been melted, it can be challenging to return it to its original, perfectly tempered state. This means the cocoa butter crystals are no longer stable. Also, melting chocolate exposes it to potential contaminants. Therefore, proper storage is essential.
Here's a breakdown of how to store melted chocolate:
- Cool Slightly: Allow the melted chocolate to cool down a little before storing it, but don't let it solidify.
- Airtight Container: Transfer the melted chocolate to an airtight container. This prevents the chocolate from absorbing odors and moisture from the refrigerator.
- Refrigerate: Store the container in the refrigerator. Refrigerated melted chocolate can last for a few months.
- Reheating: When you're ready to use the chocolate, reheat it gently. Use a double boiler or microwave in short intervals, stirring frequently to prevent burning. Be aware that the texture might not be the same as freshly tempered chocolate, especially if it has "bloomed" (developed a white or grayish coating).
Why refrigerating is recommended:
- Prevents spoilage: Refrigeration slows down the growth of bacteria and other microorganisms that can spoil the chocolate.
- Maintains consistency (somewhat): While refrigeration won't magically retemper your chocolate, it helps slow down any further separation of cocoa butter.
Important Considerations:
- Tempering: If you want perfectly smooth and glossy chocolate, you will likely need to re-temper the chocolate after reheating it.
- Bloom: Be aware that refrigerating chocolate can sometimes cause "bloom," where the cocoa butter separates and rises to the surface, creating a white or grayish coating. While bloomed chocolate is still safe to eat, it may not look as appealing.
- Humidity: Protect the chocolate from humidity, as moisture can cause sugar bloom.
