Hi everyone,
We make truffle-like products that are stored in the fridge (mainly because the filling isn't firm at room temp, and the coldness adds to the experience). In order to keep the chocolate from being too snappy in the fridge, I add about 6% coconut oil. I do want the chocolate to look shiny and not bloom, but I don't care about holding a perfect tempered snap.
While the coconut oil affects the crystaline structure and prevents it from having a perfect sheen, tempering definitely does help. The chocolate doesn't bloom (at least not as quickly) and doesn't melt to the touch like it would otherwise.
The one thing I haven't figured out is why sometimes the chocolate will appear to shrink (see link) while most times it doesn't. I love this look.
http://www.cobbstreats.com/wp-content/uploads/2014/09/pb-cup-liners-225x300.jpg
I'm curious to hear about other stories of refrigerated chocolate products, as I know most of you don't do this sort of thing.
Thanks in advance!
