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Storing unused dipping chocolate.

14 years ago

I dip my chocolate biscotti in melted dark chocolate. I always have a bowl of it left over, I melt way more than needed. This isn't a problem at the holidays when I make lots of batches, I remelt and use it again fairly soon. But in the other months, it develops bloom because I do not temper it. And it gets old. It isn't suitable to remelt and I end up chucking it. Would I be able to salvage the unused chocolate by freezing it?

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