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What exactly goes wrong when you try to melt it? To the best of my knowledge, this really is the only recourse you have: chocolate blooms when the fat and/or sugar separates, and melting it all down is the only way (as far as I know) to incorporate everything back together. The only recipes where bloom might not be a problem (and that don't involve melting ...


I don't know of a way to revive old chocolate, however you can use them in applications where baking isn't necessary, like refrigerator cookies, rice crispy treats, or cereal bars. Keep in mind that these things will only be as good as the ingredients, so if your chocolate doesn't taste good it's best to chuck it.


Use you're lower lip as thermometer, little sting 115- 120 f. little cool on the crest of lower lip about 90 f. Darker chocolate requires higher heat index than semi or milk chocolate to temper. 120 for Dark chocolate 115 for semisweet or milk chocolate. Just call me Coco B-) You're welcome...


It is certainly safer to re-temper chocolate, but it is possible to melt chocolate without letting it go 'out of temper'. The typical upper bound for working with tempered chocolate is 90 F (32 C) for dark chocolate. Using a double-boiler (or an improvised equivalent), it is possible to melt chocolate to a workable state without going over this temperature. ...


If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to melt and re-use it.

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