I've made these before, but the chocolate coating always melts in my hand despite refrigeration. Aside from incorporating wax in the melted choc, what else can I do? What's the secret?
Stephanie is the Head Recipe Tester of Food52.
Chocolate can be really tricky. The secret is tempering chocolate. It's a bit complicated, but you have to melt the chocolate, cool it down, and then gently reheat. The process changes the crystal structure of the cocoa butter in the chocolate so that it stays hard at room temperature. Here is more info -- http://www.davidlebovitz...
Untempered chocolate will get soft at room temperature even though it will set at cooler temperatures in the fridge. Of course, you can always just leave your buckeyes in the fridge until it is time to serve them.
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