Raji, it sounds like there might be an issue with your tempering. If the chocolate is tempered correctly, it shouldn't melt after refrigerating. This can also be a common issue for folks who use coconut oil with their chocolate, as it will melt at room temperature. We're not familiar enough with your tempering process to know exactly where you might have gone astray, but we encourage you to get in touch with our Baker's Hotline team by phone, email, or instant chat. They can help you troubleshoot your chocolate and help you get the well-tempered result you're looking for. Kat@KAF

• Reply