Liquid Chocolate FAQ - How do we use and store your Chocolate Fondue?
The storage for the chocolate fondue needs to be kept in a dry and cool temperature of 14 to 24 degrees Celsius. This will prevent the cocoa butter from over blooming too much. Do not store in a wet and/or hot area, such as next to the coffee or slushie machine or cooking area.
When you need to use the chocolate fondue, follow the instructions on the lid of the container and ensure the microwave is a domestic microwave and not a commercial one. If you only have a commercial microwave, you will have to adjust the temperature and heating time.
If you have burnt the chocolate, please use a clean and dry strainer to remove the crystallize sugar from the chocolate fondue. Taste test the chocolate and it should be the same rich and smooth texture again.
If you see white spots on the cocoa butter, this means the cocoa butter has bloomed. This is caused by the change of temperature. Sometimes the cocoa butter blooms in white spots and sometimes marble. However mostly white spots. It is recommended to keep the chocolate fondue in an appropriate dry and cool tempered area (14 to 24 degrees Celsius).
If you are located in hot climate, such as the tropics, it is best to store the chocolate fondue in the refrigerator. However if you live in Melbourne or Tasmania, you may store the chocolate fondue in the pantry as temperature in these areas are not hot and will not affect the cocoa butter.
Follow the instructions on how to melt the chocolate on the lid. Please use the container the chocolate comes in as this is a microwaveable tub. When the chocolate is melted, give it a gentle stir and taste test the chocolate. If the chocolate fondue is smooth, this is ready to be eaten. If the chocolate fondue is flaky and the texture is dry, the cocoa butter has over bloomed and will need to be discarded.