Yes, you can reheat chocolate. It can be saved and reused for another project, even if heated. What matters in chocolate is consistency. It is hard to calculate the amount of chocolate you need for each recipe, and you should properly store your melted chocolate. Keeping melted chocolate has helped you prevent food waste and save money.
It has to harden for easy storage. Do not allow leftover chocolate to harden in a bowl, which becomes difficult to remove. Do not transfer it to any plastic container because it solidifies into a thick heap that does not chop. Once done using it, pour that chocolate straight onto a sheet of parchment, and refrigerate. For detailed instructions, read the article below.
Best way to reheat chocolate
Double boiler
A double boiler gives enough heat to your chocolate. However, too much steam will split your chocolate. There should be a big gap between the hot water and bowl for some insurance against the bowl heating too fast.
If the chocolate is getting too hot, take the bowl off the heat immediately and stir the ganache until it cools down. For white chocolate, keep your heat low. Dark chocolate takes longer to heat. Boiler systems heat more evenly and comfortably (American-heatcool.com).
Steps
- Chop 1½ to 2 pounds of chocolate. Smaller amounts make it difficult to control the temperature changes.
- Place two-thirds of the chocolate in a double boiler or metal bowl set over a saucepan of simmering water. The bottom of the bowl should not touch the water. Place a digital thermometer in the chocolate and stir with a rubber spatula.
- Maintain the temperature of the chocolate below 120°F for dark chocolate or 105°F for milk or white chocolate. When the chocolate has fully melted, remove the bowl from heat. Wipe the bottom of the bowl to get rid of any condensation.
- Stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
- Allow the chocolate to cool to about 82°F. Keep stirring if warm and let it cool some more. If it is cooler, begin reheating in the next step.
- Once the chocolate is 82°F, place it back over simmering water. For dark chocolate, reheat from 88°F to 91°F. For milk and white chocolate, reheat from 85°F to 87°F. Remove the bowl from heat once you have reached the right temperature.
- To test consistency, spread a spoonful of chocolate on a wax paper. If it looks dull or streaky, reheat the chocolate. When done, it dries with a glossy finish and no streaks.
Warming Up Chocolate in a microwave
Stir your chocolate at each stop to loosen up the texture. It is ready to be used after reaching your desired consistency. Failure to mix it results in split overheated chocolate.
Stick to shorter periods with plenty of stirring to avoid messing up your chocolate. This method is risky and might take you more than one attempt to get it right.
Steps
- Place your chocolate in a microwave-safe bowl.
- Warm it on medium heat (50% power) in 5- to 10-second intervals.
- Stir it gently at each stop.
- Once spreadable, as explained in step 7 above, use as desired.
Stovetop
You can also reheat chocolate on the stove. The process is similar to using a double boiler.
Steps
Put the chocolate in a saucepan over low heat. Stir constantly until it reaches the desired consistency. If necessary, transfer to another bowl to cool quickly. Avoid reheating the chocolate or it will become grainy.
Reheating chocolate in a slow cooker
This is the best method if you want to reheat larger amounts of chocolate. It takes longer, but it is worth the wait. The same rules apply to reheating chocolate in a double boiler.
Steps
Put the chocolate in the slow cooker and set it on low heat. Stir it frequently so it does not burn. Once melted, turn off the slow cooker and let the chocolate cool slightly. Then use it as directed in your recipe. Chocolate is a difficult ingredient to work with.
It can be temperamental and easily ruined if not handled properly. However, with a little care and attention, you can reheat your chocolate without any problems. Just make sure you follow the steps carefully and keep an eye on the temperature.
Storage
Peel up the hardened chocolate and pack it in a zipper-lock bag, where it is broken up. For convenience’s sake, chop it into bite-size pieces. It gets potential contaminants, so the leftovers should be in the fridge for a few months.
Allow the melted chocolate to cool and store it in an airtight container. Place the container of chocolate in the fridge for up to 3 months. This chocolate is better used once. Master proper storage of your melted chocolate so that you will be able to reuse it countless times.
If not careful, you will have clutter in your fridge. To avoid this, use tart molds or freeze them. Line the molds with paper cuts, and pour the melted chocolate inside. Put the mold in the fridge and let the chocolate harden. Once hard, you can pop the chocolate out of the mold and store it in an airtight container. You cannot keep the chocolate in the mold.
When freezing, pour your chocolate into a plastic bag or container, and then freeze. Thaw it before using it. You should not expect it to be smooth when you use it.
Safe Temperatures
To ensure that food is safe to eat, make sure the food is cooked to a safe temperature and refrigerated instantly (fsis-7sda.gov). Keep your temperature below 120°F. If tempering milk or white chocolate, avoid heating above 110°F so you do not kill the chocolate flavor.
FAQs
Can you leave melted chocolate out overnight?
Yes, you can leave melted chocolate out overnight, but with drawbacks. Leaving it exposed to the air attracts contaminants that make your food unsafe for consumption. If you are leaving it overnight, place it in an airtight container and use it in the morning.
To avoid throwing away leftover melted chocolates every time you leave them out of the fridge after using them, get to know how to store them properly.
Can you put the melted chocolate back in the fridge?
Refrigeration is the best way to store melted chocolate. Yes, you can put melted chocolate back in the fridge, although you should take what you only need for the day. That is if you keep them for months. To prevent multiple reheats and refrigeration, section your chocolate into containers.
Put it in an airtight container, so it does not absorb any other flavors from the fridge. That helps you to keep your melted chocolate tasting its very best.
Can you put melted chocolate in the freezer?
You can freeze melted chocolate. Cool your chocolate before storing it, or it will trap in steam and freeze with the chocolate. Allow the chocolate to cool, pour it into an airtight container or a freezer bag, and properly seal it before placing it into the freezer for up to 6 months.
When done using your melted chocolate, check that it is cool. When sure, place it into an airtight container or freezer bag. If the chocolate has not cooled enough, steam will be trapped in your container along with the chocolate. As a result, when you thaw your chocolate to reuse, excess moisture will be absorbed into the chocolate, and it seizes.