Many bakers will work with chocolate, whether they are making candies in molds or decorations for baked goods. However, chocolate needs proper time to set in order to keep its shape. If you bake on a regular basis, you will want to know how long does it take for chocolate to harden.
When working with chocolate, you don’t want to rush it as this will just lead to a mess. Fortunately, it does not take particularly long to harden when you do it right. In addition, you want to make sure your melt your chocolate just right to give it a delicious flavor and consistency.
How Long Does Chocolate Take To Harden?
There are a couple of factors that play into how long it will take chocolate to harden. You need to take into consideration how thick the chocolate is and where you are letting it harden. For those on a schedule, it is important to know how long does it take for melted chocolate to harden.
If you are making chocolate candies, such as in lollipop molds or small decorations, it will take around 10-15 minutes to harden in the fridge. If you are tight on time, you can pop them in the freezer and they will harden within 5-10 minutes. You can also let the chocolate set at room temperature, which may take 20-30 minutes.
For larger pieces of chocolate, it can take 20-30 minutes in the fridge, 10-20 minutes in the freezer, and up to an hour at room temperature. If using the fridge or freezer, cover your chocolate or place it in an airtight container. This will help prevent any condensation from getting on the chocolate as it sets.
Different Types Of Chocolate You Can Use For Melting
When you go down a baking aisle in a grocery store, you will notice there are several different types of chocolates. Some of the most common types you will see that people use for melting include candy melts, chocolate chips, baking chocolate, and couverture chocolate. Certain types work better for melting than others do.
There are also different flavors of chocolate as well. For melting, people will commonly use semi-sweet, bittersweet, dark, white, and milk chocolate.
Candy melts consist of sugar, milk solids, vegetable oils, flavorings, and colors, but they do not have cocoa butter. So, they are technically not really chocolate even though they are often used as it. Candy melts are readily available and are ideal for candy making, molding, dipping, or coating.
They are easy to melt and have a creamy consistency that makes them popular to use. However, they do not have as good of a chocolate taste as other options do.
Chocolate chips come in many different options including semi-sweet, dark, milk, and white. In order to hold their shape while baking, they contain soy lecithin, which raises the melting temperature. This makes them trickier to use for melting, however, they can still be used, just be sure to be careful when melting it.
To make chocolate chips ideal for dipping, shortening can be added. Generally, you can use one tablespoon of shortening for every one cup of chocolate chips when melting.
Baking chocolate comes in four-ounce bars and is great for use to make brownies, ganache, and other decadent chocolate desserts. It comes in unsweetened, bittersweet, semi-sweet, and sweet. The semi-sweet and sweet options can be used for melting, similar to how chocolate chips are used.
Couverture is the best option to use for melting. It is a type of high-quality chocolate that has a higher percentage of cocoa butter than baking or eating chocolate does. To ensure they are high quality, couverture chocolate in America must have at least 35 percent cocoa solids and 31 percent cocoa butter.
When the chocolate has more cocoa butter, the better it is for melting as it is more fluid. This is why couverture is the top choice among bakers when tempering chocolate.
How To Temper Chocolate?
Though there are a couple of different ways to do it, the most popular way is by doing a process called seeding. In this method, the chocolate is finely chopped and two-thirds of it is heated in a double broiler to 110-115 degrees Fahrenheit. Once the chocolate cools slightly down to 95-100 degrees Fahrenheit, the remaining one-third of chocolate is mixed in and it is now ready to be used.
When tempering, it is important to use a thermometer as the temperature will make a difference. There are varying methods of tempering and even seeding, but when done right they will produce beautiful looking chocolate. The process can be a bit tricky, so it may take a few tries in order to get it just right.
Knowing How Long Does It Take Chocolate To Harden
Not only does chocolate taste amazing, but it can also make for some elegant-looking decorations and candies. When using melted chocolate, it is important to know how long it needs to be set, otherwise, you will have a mess on your hands. Tempering is also a great method to use when melting chocolate, as it creates a glossy, smooth finish with a nice snap.
In general, small chocolate candies and decorations will take about 10-15 minutes to set in the fridge and 5-10 minutes to set in the freezer. At room temperature, it can take up to 30 minutes for chocolate to harden. For large pieces, it will take longer to set, so be sure to be patient and don’t rush the process.
Do you have any questions regarding how long does it take for chocolate to harden? If so, please ask any questions regarding how long does it take chocolate to harden and how to temper chocolate in the comment section below.