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How Long Does It Take For Chocolate To Freeze

How Long Does It Take For Chocolate To Freeze? Solved (2023)

Last Updated on August 17, 2023 by Lori Walker

Chocolate is commonly the treat or dessert most people turn to when their sweet cravings kick in. You can indulge in wide varieties, such as milk, white, dark, and more.

But how long does it take for chocolate to freeze? Read on. 

How Long Will It Take for Chocolate to Freeze?

Chocolate Bar on a Wooden Board

Chocolates harden or freeze approximately after 20 to 30 minutes at room temperature. Using the fridge or freezer will take around 10 minutes for the chocolate to set finally.

The location where your chocolate sits matters. If you are setting it outside the fridge or freezer, ensure it’s in a cool room away from any heat sources and direct sunlight.

You’ll know your chocolate has finally hardened when it has a glossy and solid look. It shouldn’t also leave any marks on the surface when touched or poked.

But how long does fudge stay fresh in the fridge?

Factors To Consider

Temperature

The temperature significantly affects the length of the hardening process. It needs the appropriate temperature or environment that’s not too hot nor too humid for it to harden properly. 

Type of Chocolate 

White Chocolate

White chocolate hardens after 10 to 30 minutes at room temperature, less than 10 minutes in the refrigerator, and less than 5 minutes in the freezer.

Milk Chocolate

Milk chocolate hardens after 20 to 30 minutes at room temperature, less than 10 minutes in the refrigerator, and less than 5 minutes in the freezer.

Dark Chocolate

Dark chocolate hardens after 20 to 30 minutes at room temperature, less than 10 minutes in the refrigerator, and less than 5 minutes in the freezer. 

Also Read: Top 15 Ghirardelli Chocolates

Baking Chocolate

Baking chocolate hardens after 20 to 30 minutes at room temperature, less than 10 minutes in the refrigerator, and less than 5 minutes in the freezer. 

Chocolate Chips

Chocolate chips harden after 10 to 20 minutes at room temperature, less than 10 minutes in the refrigerator, and less than 5 minutes in the freezer.

Tempered Chocolates

Tempered chocolates harden after 5 to 10 minutes at room temperature. It’ll take less than 5 minutes if stored in the fridge or freezer.

With Add Ons 

Chocolates with add-ons like fruits and nuts will harden after 20 to 30 minutes at room temperature, less than 10 minutes in the refrigerator, and less than 5 minutes in the freezer. 

But how long will chocolate mousse last in the fridge?

How To Properly Freeze Chocolate

To properly freeze your chocolate, temper it using the double boiler method.

Place 2/3 small-cut chocolate on top of the boiling bottom pan of the double boiler.

 “As long as there is chocolate, there will be happiness.”

Wayne Gerard Trotman

Stir frequently on a low setting to prevent it from boiling while checking its temperature intermittently.

Remove the chocolate from the heat at 110 to 115°F and cool to 95 to 100°F add the remaining 1/3 small-cut chocolates to the top of the double boiler and stir until they melt.

Let it sit for 3 to 5 minutes to set, then cool it in the refrigerator. Find out if you can freeze pineapple upside down cake here.

Why Doesn’t My Chocolate Freeze/Harden?

hand holding chocolate

It’s Too Hot

Your chocolate will not harden as it should if it sits at high temperatures, whether it is tempered or not.

Chocolates need the right temperature for them to set without any difficulty. Around 65 to 68°F of room temperature is preferred, and anything exceeding this range will only extend its hardening time.

It Didn’t Sit Enough

Chocolates need a significant amount of time to harden properly, whether setting it at room temperature, in the fridge, or in the freezer.

Wrong Tempering

If your chocolate is not tempered correctly, the forming of cocoa butter will not be uniform and likely be beyond control.

Your chocolate will result in an unattractive look with some white streaks running all over it. You will also have a slightly chewy texture instead of being crispy and snappy.

High Percent of Sugar Content

Adding too much sugar will take a longer hardening time because it contains moisture [1]. Chocolates shouldn’t be exposed to water or any moisture during the process.

Furthermore, adding too much sugar will only mess up its hardening process. It will result in a grainy texture and small chunks of chocolate. 

Find out if you can freeze a cake with fondant here.

How Do You Harden Chocolate Quickly?

To harden your chocolate quickly, put it in the freezer.

Start by pouring and spreading your chocolate on a baking sheet covered with parchment paper.

Store in the fridge first for less than 20 minutes to cool gradually, but check it after every 10 minutes. 

Once it hardens, cut it into smaller pieces and transfer them to an airtight container or resealable plastic bag to make it safer in the freezer.

Also Read:

FAQs

Will chocolate with oil freeze?

Yes, pouring a small amount of oil will help speed up the hardening process. It will also thicken your chocolate while adding a smooth and shiny coating.

Coconut oil is the best oil option you can go with. But canola and vegetable oils will do if you don’t have coconut oil.

Does freezing chocolate turn it white?

Yes, it turns white due to the chocolate bloom. Chocolate bloom has two kinds: fat bloom and sugar bloom [2].

Sugar bloom is the white film on your chocolate’s surface when stored and taken out of the refrigerator or freezer.

Should you refrigerate chocolate before freezing it?

Not necessarily. You can harden your chocolate directly in either the fridge or the freezer.

Always keep your chocolate in an airtight container or resealable bag when setting it in the fridge or freezer. It will prevent the chocolate from absorbing foul odors in the refrigerator and make it safer in the freezer.

Find out how long a chocolate cake lasts in the fridge here.

Conclusion

Tempered chocolates of any kind harden quickly and produce better texture and taste. Chocolates need the right temperature, sufficient sitting time, the correct tempering process, and enough sugar to set properly.

Chocolates must be stored in an airtight container or resealable bag in the fridge or freezer. It will prevent them from absorbing foul odors in the fridge and make them safer in the freezer.

References:

  1. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sugar-crystals
  2. https://www.canr.msu.edu/news/blooming_chocolate
Lori Walker

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