I'm trying to make chocolate bark for christmas gifts, but it's turning out to be a huge pain in the ass... I've been making it all day long, and every batch I've made, no matter what I do, the chocolate melts at room temperature and the second i touch it, it's just a mess of gooey slippery chocolate all over my hands.
I can't link to the chocolates I was trying to use, but Ingredients[Sugar, cocoa butter, dry whole milk powder, unsweetened chocolate, soy lecithin (an emulsifier), vanillin.]. I thought I could save money by not going out and blowing all my money on lindt or equivalent chocolates.
The weird thing, is the white chocolate hardens fine.
I tried to temper the chocolate on my first try, by doing the heat it, cool it, heat it, etc with a thermometer and following the proper temperatures using the seeding method. The whole thing crumbled to pieces and melted like crazy.
The next two times, I just melted chocolate and dumped it on the pan and refrigerated it. Even after being in the fridge for like 2 hours, after half an hour sitting on my counter, it practically was mush when I picked it up, but the white chocolate layer was totally fine.
What gives? Is this just bad chocolate? Is it because it's milk chocolate?
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