I made the ganache and the dipping chocolate today for Kahula truffles, then ran out of time/energy/patience to roll & coat them. I know the ganache will be OK in the fridge overnight, actually better for it. My question is about the coating. The recipe says to keep at room temp. while the ganache chills, then re-melt in the double boiler (it was melted once already when I did the ganache, you remove 1/2 the melted chocolate for the coating). It's equal parts 72% Valhrona and Abuelita Mexican chocolate. I think it'll be ok, covered with plastic on the kitchen counter overnight. My kitchen stays quite cool when I'm not cooking in it? Anyone concur or disagree and think it should be refrigerated? Thanks !

  • Posted by: RobertaJ
  • December 20, 2010


anyone December 21, 2010
If you do put in fridge just be careful to not get moisture from condensation in or on top when it solidifies.
betteirene December 21, 2010
I always save the chocolate leftover from dipping. I put it in a Rubbermaid container with a tight lid and keep it in the pantry next to my other chocolate. If I won't be using it for dipping within a month, I use it as a drizzle on iced cakes or plain cookies to make them spiffy, and I've never had a problem with taste, texture or shine. The two cups left from my Thanksgiving candymaking will be blended with the coating I'm using tomorrow.
testkitchenette December 20, 2010
You can leave it at room temperature overnight...it will firm up but that is perfectly OK. Just re-melt it tomorrow the same way you did it today and coat them.
aussiefoodie December 20, 2010
The only thing I'm not sure about is if the dipping chocolate sets, will it remelt OK, and still have a smooth, silky shine to it.... I'm sure it will taste fine, just more concerned about the look/texture...
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