Does Room Temperature Matter When it Comes to Working with Chocolate?

“When using A’Peels to dip, what temperature is optimum for best coverage but also for setting up quickly? When my pretzel rods are almost set, I cover them in nuts, but it seems to take way too long to set up. There seems to be a small window of time between the toppings sliding off and the chocolate setting up before I put the toppings on. I would be so grateful for suggestions!”



It sounds like your room temperature is a little too warm. When melting chocolate, you want to be sure that your room temperature is between 60-65. Also watch the humidity. Chocolate is fickle.

If it’s too hot in the room you are melting your chocolate in, then your chocolate takes longer to set up. You’ll dip your pretzel, and then let it set for 10-60 seconds (depending upon the humidity in your room) and then you can add your toppings.

It may take a few dips to get the hang of it…but the room temperature should make a difference for you!

If you have questions about melting A’Peels, then check out the answer to Jahna’s question.

-The Orson H. Gygi Team

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