The most common way to make a meltaway is to combine tempered chocolate with melted coconut oil until it is smooth. Because coconut oil is a lauric fat, it must be added at a lower temperature so not to throw the chocolate out of temper. If the chocolate becomes untempered (or was never tempered to start with) the nice, smooth texture of the meltaway will eventually be replaced with an unpleasant mouthfeel due to the formation of fat globules.

 

Consider this alternative method to making stable, smooth-textured meltaways with untempered chocolate. Instead of adding fat to tempered chocolate, combine untempered chocolate and coconut oil in a mixer. Mix at a slow speed until the temperature is below 78º F and has visibly thickened. Referred to as the “mixer method” in curriculum shared at RCI’s Chocolate Boot Camp^®, it achieves the same desired stability and texture the meltaway is revered for, without the hassle of keeping temper.

 

Newcomers and veterans alike are invited to learn techniques of chocolate making, like this, during RCI’s Chocolate Boot Camp February 19-22, 2018 in Waterbury, CT at Fascia’s Chocolates. This popular hands-on course covers topics such as: