What is the proper cooling time for hand-dipped chocolates?

What is the proper cooling time for hand-dipped chocolates?

The importance of letting chocolate set

After dipping the filling, let your hand-dipped chocolates cool at an ambient temperature between 18 and 20°C for a few minutes until they are dry to the touch. Make sure you don’t place the chocolates too closely together on the tray, on the tray, otherwise the heat will remain trapped between them, causing the sides of the chocolate to turn whitish. After five minutes, store your chocolates in a refrigerator at 14 to 16°C for 30 minutes to let them crystallise completely. Do make sure to take them out after that, otherwise they might suffer from condensation. Pack them properly and then you can move your hand-dipped chocolates to a storage refrigerator with a temperature between 16 and 18°C.

Watch our tutorials about creating hand-dipped chocolates and learn the proper cooling and storage techniques.