There are many factors that influence that. Some things that will help the chocolate cool faster are...
*Cool metal trays
*Refrigerator / Freezer
*Being spread out
*Low humidity
*Low moisture content
*Not in / near direct heat
It can take about 30 to 200 minutes to cool, depending on the surrounding conditions.
Hi there!
Good question... if you're trying to get chocolate to dry on something (I used chocolate strawberries), my advice is once you've put the chocolate on the object, or just on the tray, put it in the fridge, and leave it in there for about 2 hours, or whenever you need to take it out. At that point the chocolate should be nice and dry.
You melt the chocolate very slowly with low heat. Put water in a pot and bring it to a hot but not boiling temp. fit another pot over the first one so that it touches the water. Put the chocolate in the post and slowly stir. once melted, the chocolate should be cool/warmish to the touch. if its hot, then you did it wrong. At this rate you can put the chocolate on the glass. It will take a very long time for the chocolate to harden, so you can enjoy your drink for at least a couple of hours.
Take chocolate and take a grasshoppr. Drown the grasshopper and dip into the chocolate and let it harden
It takes at least 3 days to harden.
No, you can take the melted chocolate goo and pour it into a mold, cool it and re-form the candy bar. No, melting a chocolate bar is not an irreversible change. Melting a chocolate bar is just changing its state of matter. If you but the melted chocolate bar in a freezer, where exothermic processes will occur, and the chocolate bar will be solid again.
At least a month to dry and another week to harden
The easiest way to remove melted chocolate from your Chloe Paddington bag would be to take it to the dry cleaners. If you'd like to remove the stain yourself, try scraping off the chocolate with a blunt knife and then blot with a damp sponge.
very simple just take how many ever raisins you want then get some melted chocolate(TIP:Milk Chocolate tastes best).Next pour the milk chocolate over the raisins then freeze them.Finally take them out of the freezer leave it to room temperature then enjoy your chocolate raisins. HOPE THIS HELPS! I answered your question within minutes.FROM GREENSTREET person gangsta
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It takes a few hours for chocolate to be digested.
To temper chocolate the simple (but still quite effective) way that will give your chocolate a nice gloss, will make it easy to work with and taste great, you will need to .....1. measure out your chocolate and separate into thirds2. place two thirds in a saucepan over a low heat and stir constantly (low heat is very important)3. after the chocolate has melted completely take it off the heat and set aside, then finely chop the other third of the chocolate.4. using small amounts at a time (a small handful aprox) stir the finely chopped chocolate into the melted chocolate. when your first amount of chocolate melts add another, keep adding the chocolate (small amounts at a time), until it will no longer melt when addedyour chocolate is now tempered!Hint: in step 4. be very careful not to add too much chopped chocolate at a time (especially towards the end) because all chocolate must be melted.p.s. Please tell me how i did with the explanation :)