Melted Chocolate

[Sparkles62]

Yesterday I had some chocolate that had gone soft and I popped it into the fridge to harden up again.
It now has chocolate bloom, white spots on it, it doesn't look very appetising.
Will it still be ok if I melt it and use it to make tiffin?

[vodkancoke]

Yes it will be fine.

[Elina]

Absolutely Sparkles.

[kvalidir]

Perfectly fine:)

[gness]

Sparkles....some professionals prefer to bake with chocolate that has bloomed....don't know why it improves it but it's supposed to....doesn't last long enough to bloom here....x

[EDDIE51]

It will still be fine to eat if you ignore the white spots, it will still taste the same.

[Sparkles62]

Thankyou all, I shall bake with it tomorrow either tiffin or cup cakes, I haven't decided yet. X

[gness]

Booze in the Tiffin?

[Sparkles62]

I've never made it with booze in before gness, does it work?
I usually use all the broken biscuits from the tin, crushed, with raisins , cherries, coconut, etc all thrown in with melted chocolate.

[gness]

Sparkles....I soak the fruit in some booze....sherry, brandy....whatever I fancy for a few hours before making....plumps up the fruit nicely and it's squidgy to bite...

I make Tiffin for a friend who doesn't touch alcohol so I use orange juice...

Wonder if a mint cordial would work? Must try that....x

[Sparkles62]

I will give that a go tomorrow gness, and let you know how i get on. X

[Brinjal]

While still fine to eat I do find that sometimes chocolate that has a bloom tends to have a different less smooth texture .

[gness]

It does, Brinjal....but is seems that melting it returns the smooth texture...x

[mrs_overall]

Try making chocolate shards.

Melt the chocolate in a bowl over a pan of water, then mix in whatever you want i.e. glace cherries, stem ginger, cranberries, sultanas etc (all of which must be finely chopped into small pieces. Take a baking tray and cover it with grease proof paper/baking parchment. Pour the chocolate onto the tray in a very thin layer. Stick it in the fridge until the chocolate has firmed up and then break it up into bite size shards. Ideal for nibbling on.

If I am invited to someones house for a meal I usually make three lots of this using white, dark & milk chocolate, all with different bits in. I arrange them in a lined basket or container and then spray them with a gold food spray. It makes an easy and cheap gift.

[shoota]

You domestic goddess, you...

[mccfluff]

^^^^^ im going to do that^^^^ cept it wont be going anywhere as a gift.....

i fancy stem ginger with dark choc & one with cherries

[tonyav]

It makes an easy and cheap gift.


you'd never guess she was a Yorkshire lass, lol.

[mrs_overall]

Hmmmmm, I should have said

"It makes an easy and inexpensive gift"

glares at tony

[gness]

Definition of...Shard:

Something broken and typically having sharp edges.......

I love your style, MrsO...always go armed......☺

[Phil_Walters]

Yes, Sparkles62, the white stuff is only the natural fat in the chocolate. If you melt it for cooking with, the chocolate will resume its normal, glossy colour.