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Can choc get old?

post #1 of 21
3/2/07 at 9:53pm
Thread Starter 
First I have to say...I AM SOOO NEW TO CHOC. TOday, I tried to make 2 cute molds I bought...one lipstick and nail polish. Ya, had such a problem. I don't want to give up....But man, choc is hard...Not to mention...I was using the microwave..I have before no problem...then, it was gettin hard and wouldn't melt. What was the problem? Does choc expire?

Any suggestions please? I wish there were courses for choc I do like it...well I WANT to like it.

Thank you, Nicole
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post #2 of 21
3/2/07 at 10:03pm
Yes, chocolate does expire. It's usually best between 1.5 years since its purchase- although mine never lasts that long. icon_wink.gif

Did you temper the chocolate?
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #3 of 21
3/2/07 at 10:09pm
Yes it can but it would take a long time. If you are using the microwave maybe you got it to hot. If you do then the chocolate can seize up and it won't melt no mater what you do. It's like you have burned chocolate.
Joanne "It's all about the cake!"
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Joanne "It's all about the cake!"
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post #4 of 21
3/2/07 at 10:37pm
You will know that chocolate has aged if you see a white chalky film on it, called "Bloom."
SHIRLEY
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SHIRLEY
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post #5 of 21
3/2/07 at 10:51pm
Proper storage also prevents bloom (as well as proper tempering of course). Once chocolate has bloomed, it's not spoiled, but you don't get a nice shiny finish.
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post #6 of 21
3/2/07 at 10:53pm
ps. nicoles-a-tryin, if you ever get to Toronto there are so many places to learn about chocolate and tempering. One place is http://www.jsbonbons.com/classes.php
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post #7 of 21
3/2/07 at 10:56pm
Thread Starter 
WOW! Love this site..Learn something new everytime I am on here.

Well, that explains it...Yes...I had Bloom! HEHE...It said on the box...Nov 2003...So, I guess that was it. Cause it just never got to the melting point. And I was goin pretty slow..10 sec then another 10 etc..

Then again, my newer choc...turned white after it harden..Is that normal too.

Thank you guys!! I really appreciate it!!
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post #8 of 21
3/3/07 at 9:05am
You new chocolate did what?
Why is it that the first time you do research, it is re-search, rather than just search?
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Why is it that the first time you do research, it is re-search, rather than just search?
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post #9 of 21
3/3/07 at 9:59am
Thread Starter 
The newer choc...Looked fine no Bloom...Then after it came out of the fridge I noticed it had white stripes through it.
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post #10 of 21
3/3/07 at 10:06am
Chocolate really doesn't need to be refrigerated. It may have devolped the white streaks from the change in temperature. Even if chocolate has bloomed I still use it for brownies or a sauce. But I would save new, good quality chocolate for tempering and molding.
SHIRLEY
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SHIRLEY
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post #11 of 21
3/3/07 at 11:02am
Thread Starter 
OH I didn't know that..I thought it had to harden in the fridge. Thank you SO MUCH!! Love learning new stuff....That is awesome!!
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post #12 of 21
3/3/07 at 4:05pm
Oh Nicole, I misunderstood what you were saying. Yes, you do refrigerate molded chocolates to release them from the molds. I only meant that you don't have to store chocolate in the refrigerator for keeping purposes. Sorry if I confused you.

If your molded chocolates had white streaks after they had set in the refrigerator, could it have been because the chocolate got too hot when you were melting it? I am by no means a chocolate expert, I work with it but not on a regulas basis.
SHIRLEY
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SHIRLEY
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post #13 of 21
3/3/07 at 9:48pm
If you're using real chocolate, and after molding it had streaks in it, it wasn't tempered properly before molding and the fats in it came to the surface (the crystals weren't properly aligned by proper tempering) during refrigeration.

Tempering is a process that all real chocolate needs before you mold it. If you don't temper it properly, you get dull, greyish, streaky chocolate that doesn't snap when you bite into it.

This website is pretty helpful in explaining this.

http://www.sallys-place.com/food/columns/williams/choc_tempering.htm

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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post #14 of 21
3/3/07 at 9:56pm
BlakesCakes, thanks for that link. I've already bookmarked it for future reference.
-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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-Grace

"Shades of grey wherever I go;
The more I find out the less that I know."
- Billy Joel
"What color's the icing in your world?" - Me
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post #15 of 21
3/4/07 at 4:09pm
If your chocolate bloomed after you dipped then more then likely it wasn't tempered correctly. Tempering chocolate isn't easy. The easiest way to do it is to melt the choc. in the microwave starting at 30 seconds and then every 10. Add a little bit of crisco or veg. oil to help with the smoothness when you dip the choc. so the choc. will run off more smoothly. Make sure that no water gets in the choc., a tiny little drop will make it seaze (sp?) up on you. Once out of the microwave add a chuck of chocolate or a small handful (depending on the amount you just melted) and stir that in. Once that choc. melts it is tempered and you can dip it. If you have any choc. left over that you saved and want to re-use it the chocolate has to be tempered over again.

If you have a candy thermometor I can give you the exact temp's for tempering chocolate for the tranditional method. Just pm me or ask here on this thread.

Don't feel bad either about working with chocolate since it's not easy to work with. We just learned that it is the most complex food to work with as well as the hardest in the whole world in culinary school a few weeks ago. That's straight from the chef and pastry chef's mouths--
1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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1, 2, 3, 4 UNITED STATES MARINE CORPS!
SEMPER FI!
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