The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!


I had posted this before and had recieved several great responses to it, however, there are no posts in the discussion any longer - I guess they expire - as apparently so does my memory....So I am asking again :-)

I have seen varied information that relates to the actual temperature "Chocolate" really begins to melt. The temperatures I have seen relating to this has been from 63 degrees to 70 degrees. With a goal to keep chocolate as fresh as possible, i would like to store it at a temperature where crystals are below the beginning melting/breakdown temperatures.

Does anyone have any details of the actual starting melting/separation temperature? 

Thank you,

Tags: melting, shelflife, storing, tempering

Views: 33

Reply to This

Member Marketplace

Promote TheChocolateLife

Bookmark and Share

Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa :: @DiscoverChoc

© 2014   Created by Clay Gordon.

Badges  |  Report an Issue  |  Terms of Service