Does tempered chocolate remain tempered and only needs liquefying?
I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered chocolate and can be used as desired or should I do it all again?
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It is certainly safer to re-temper chocolate, but it is possible to melt chocolate without letting it go 'out of temper'. The typical upper bound for working with tempered chocolate is 90 F (32 C) for dark chocolate. Using a double-boiler (or an improvised equivalent), it is possible to melt chocolate to a workable state without going over this temperature.
The short answer is likely that, in many cases, it will be easier to re-temper the chocolate than to protect it from higher temperatures during the melting process.
As a side note, a cool, dark place is a preferable storage environment for tempered chocolate. The fridge's humidity may cause it to bloom (develop light patches or spots due to fat separation).
If you melt tempered chocolate it loses it's tempering completely and you'll need to do it all again. There's no point in pre-tempering chocolate for storage as there's no benefit if you're going to melt and re-use it.
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