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Made chocolate flats and they are not holding up in the heat even in air conditioning.?
I am making small molded chocolates for a wedding. I have done it before but not many times. The candy is not holding up. I placed the chocolate in the freezer to set it in the molds. Once they were set, I moved them to a tupperware container with wax paper and put them in an air conditioned environment. It's hot and muggy and I know that is part of it. They simply are not holding up. They feel like they are not fully set. Almost mushy and melty. Did I not let them set up long enough in the freezer? They popped right out of the molds. I heard you should not store chocolate in the refrigerator. So what else can I do to ensure these hold up. I made over 250 pieces and I now need to start all over. I melted the chocolate using a double boiler. Did I maybe not heat the chocolate warm enough or too warm. I am really not sure where to start again. Help? Wedding is in 12 days and I need to get them done.
What kind of chocolate did you use? It sounds to me like you may have used regular chocolate chips which have too much wax and won't hold up as well when molded, especially in high heat/humidity. You have to use chocolate that is made for candy making.