Reuse Your Melted Chocolate
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- Опубліковано 16 кві 2023
- This is how to reuse melted compound chocolate or tempered couverture chocolate. If it's couverture be sure to re-temper it each time you use it!
#shorts #temperchocolate #chocolate #brittneekay
Favorite part of leftover chocolate is breaking it up into pieces! 🤩
I was so nervous when you were pouring it, i thought it wasnt going to fit on the parchment
😂😂😂 I’ve had the same feeling myself! Lol
This is by far the best tip I ever got when I started tempering chocolate! That tip came from YOU ❤ still so grateful 🙏☺️
🥹😊😃 I’m so glad I can help! 🤩
For soft serve dip i am using compound chocolate with coconut oil, can i use this method to store leftover , and if yes can i store it in fridge (2 degree celsius) or normal room temperature? And for how many days?
I'm really not sure, the coconut oil will definitely lower the shelf-life of the compound chocolate, but by how much I don't know!
@@BrittneeKay can i keep it in air tight container ? (Leftover)
@@mayankkhanzode4271 of course! I’m just not sure how long it will last, I’m sure you’ll use it up within the time it would go bad! If you could use the chocolate without adding oil it would last for years to use and reuse!
How long does it take the chocolate to harden?
Depends on how much you have and how thick the layer...but it should be fully set up within 30 minutes I'd say, if not sooner. Feel free to pop it into the fridge to really let it get hard so it's easier to snap into pieces!
I was wondering if this applies to milk chocolate as well or chocolates that have lower percentage of cocoa. For example, I tested yesterday with couverture milk chocolate and what I noticed is that I hear no snap like what you have here and it was quite soft when breaking it, felt a bit oily, just wanted to see if I did something wrong :) Thank you
Yes! It applies to all chocolate! Milk and white chocolate should also get just as snappy as long as they have time to set up long enough. White takes the longest to set up, then milk, then dark. So that could be why. If that's not the case then it could be a tempering problem. Hope that helps!
So how do you reuse it…how do you rewarm it up to use it again? Is there a special way to do it?
If it's compound chocolate just warm it up carefully not to burn it. If it's couverture chocolate you'll need to temper it before each use!
I did the same with my tempered milk chocolate but it didn’t harden and stuck on the parchment paper. How to save it now?
You must re-temper chocolate each time you use it, so if you just melted it that would be why : ) You can still save it though, just temper it! You'll need to use the full tempering scale method!
Hi Brittnee,
How long can you keep it after you store it in a bag?
I can’t say I know the exact answer to this, if stored properly a really long time. I’m still using ruby from a year ago…should I not!? 😂 still tastes great! My advice would be to check the brands recommendation/date on the package if there is one!
@@BrittneeKay 😊 thanks
Bro, trust me there won’t be any leftover chocolate after I’m done
😂😂😂
hi , I'm wondering why my leftover chocolate maks blooms even thou the actual chocolate comes out perfect from the mold .can you please tell me why
Yes mine sometimes does as well, it is because when you lay it on parchment it’s usually much thicker than in a mold and it will cook at different times and that can cause blooming as well!
@@BrittneeKay thank you so much,🍫🌸
@@sou...5464 You're welcome!
Very nice thankyou from cathy
You're welcome!
Should we freeze them
No need to freeze them!
a womans hand in the kitchen is a good thing to see
Haha thanks!
bro this is a pretty ass white girl lolol she got my subscription lol
🤷🏼♀️