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I tried many times make chocolate ,it will not come solid stage.it's coming liquid.whenever i kept outsite of freezer will come liquid stage.How to make solid stage.Please advice to me.

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Comment by Sebastian on May 5, 2014 at 2:24pm

What you have made, Syed, is what's called an ice cream coating.  It's something that people dip ice cream into to cover it, and when they eat it allows a chocolaty flavor, but because the oils are soft, it doesn't become brittle and shatter.  On this particular formulation, it doesn't matter if you temper it or not - because it contains coconut oil, it will never solidify like chocolate does.  If you post the actual %'s of ingredients you use in your formula, that's also helpful to aid in troubleshooting.

Comment by Clay Gordon on May 2, 2014 at 12:52pm

syed -

I have to agree with everything Ben says.

The likeliest contributors to your problem are:

a) You are not tempering it
b) The addition of coconut oil

Coconut oil is liquid above about 25C and this seriously interferes with crystal formation. The oil in the vanilla is less likely to be a problem if it's being used in very small amounts (< 0.5%). That said, using whole bean vanilla is a better option.

And, for future reference -- as Ben said, this will get more views if it's in the main forum under "Tech Help." That said please do not re-post it there as duplicate entries are confusing to everyone, with the answers appearing in two different places. 

Comment by Ben Rasmussen on May 2, 2014 at 8:40am

Also, if you post this in the forum, you'll probably get a lot more replies. Far more people look at the forums than the blog section of this site.

Comment by Ben Rasmussen on May 2, 2014 at 8:39am

Hi Syed. 

I don't have any experience with making chocolate from cocoa powder, but my guess is that the other oils you're using don't crystalize like cocoa butter. Try making it with just cocoa powder, cocoa butter and sugar. If you want to add vanilla, use an actual vanilla bean, not vanilla essential oil. Also, make sure your sugar doesn't have any corn starch. A lot of powdered or icing sugar will to keep the sugar from clumping.

You'll also need to temper the chocolate once it's finished. You can't just put it in the freezer. Tempering will cause the cocoa butter to crystallize correctly, giving you a good snap and a bar that will stay solid at room temperature.

All that being said, I'd really recommend starting with beans or nibs, rather than cocoa powder.

Good luck.

Comment by syed on May 2, 2014 at 5:48am

Ben,

We are using cocoa powder,cocoa butter or coconut oil (some time),icing sugar,vanilla essential .All are mixed then ran grinder about 7 hrs..Place the molud and keep it freezwe

Comment by Ben Rasmussen on May 1, 2014 at 11:47am

Can you tell us what process you're using to make chocolate? 

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