Damage to Chocolate - Low Temperature Exposure?

12/18/14 14:39:42
2 posts

Does anyone know if storing dark chocolate at temperatures near freezing (35-45 F) can damage it so that it becomes very difficult to retemper?

I can see this happening when chocolate is shipped by truck (perhaps even colder this time of year) or by air (again I can think of sub-freezing temperatures.) My vendor of Guittard L Etoile Du Premiere-58% has no provision for holding chocolate in the manufacturer preferred range of 60-70F. The market is 'open-air' and on the San Francisco Penisula (would that Guittard allow ordering for will-call in Burlingame.)

I doubt that it is a moisture problem. No matter what I do the best I can achieve is a dull finish that is on the borderline of breaking with a snap. It does not bloom, but it does not shine.

I've taken 2# batches to 120F, hand tempered by generating a <80F mush on a slab (clean Caesarstone) and back blending to 90-92F. I'm frustrated and disappointed.



updated by @baumgrenze: 04/09/15 09:34:17
Ruth Atkinson Kendrick
12/18/14 15:02:43
194 posts

I haven't had that problem and I freeze chocolate on occasion. Call Thalia in the lab at Guittard. She can answer any question you have.

12/18/14 22:04:57
2 posts

Thank you, Ruth.

The last time I wrote to Thalia, Micki Weinberg (Regulatory & Culinary Specialist) answered. I wrote to her email address a couple of weeks ago and haven't had a reply.

The pastilles are not shiny, but they do break with a snap If I have time tomorrow, I will try the approach suggested on the website of warming slowly in a microwave to 95F so that 2/3 of the solids melt and stirring down to 90F.

It is good to hear that you can freeze chocolate and get good results.




Member Marketplace


kapil jain
kapil jain
kapil jain
@kapil-jain • 7 years ago

Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates  .Chocolates can be customized as chocolate message and chocolate bars.

You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.

for more details


@colorchocolate • 7 years ago


Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor,  fair trade / ethically sourced. N o other ingredients added.

The price for this high quality product is as follows:

1 kg - US$ 13

100 kg - US$ 12 per kilo

200 kg - US$ 11 per kilo

Inquires: equalcolombia@gmail.com

- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf

- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf

Clay Gordon
@clay • 7 years ago

FCIA Recognition of Excellence Nominations close in one week:

Clay Gordon
The 4 Chocolatiers
@the-4-chocolatiers • 7 years ago

Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.