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Hi, I live in Spain and tempering chocolate is hard beacuse even in October, the temperature is quite high – 28 today. In the video for making truffles, Paul said he uses Galaxy chocolate because it DOESN’T need tempering. I went rushing out and bought all the Galaxy I could find, but it simply won’t melt at all. I’ve tried in a bowl over hot water, on the lowest microwave setting and in a little Lakeland “Chocolate Melting Pot”, but it just won’t melt! I am committed to producing 200 truffles for a Lions charity event next Friday, and I am beginning to panic. Does anyone know the secret please?
Thanks
Ann
PS, I’m NOT complaining about the temperature here you understand – honest!

Hi anninspain

I grate my chocolate in the food processor which really helps melt it quickly. The chocolate needs to be in small pieces otherwise the hot cream can’t really penetrate the density of the squares. Also try on medium heat in the microwave for 30 second bursts and stir after each warming to distribute the heat but being careful not to burn the chocolate.

thanks for your reply, but my problem is not with “ordinary” chocolate, just the Galaxy that Paul recommended. He shows a wonderful bowl of melted chocolate in the truffles video, and that’s what I want to achieve – if I can – somehow! Trying it in short bursts didn’t work, nor did doing it in a bowl over a pan of boiling water. What can I be doing wrong!
cheers
Ann

I’m sure you’re not doing anything wrong. Have you tried grating it first as I previously suggested? If you feel confident enough to heat at a higher temperature try that too but only for 30 second bursts and stirring after each burst which is crucial as it distributes the heat enabling the chocolate to start melting. If melting in the microwave it’s better to use a heat proof plastic container rather than a glass one. Glass holds heat and can easily burn the chocolate and make it seize. Similarly getting any steam or water into the bowl will have the same effect. I can’t emphasize more the stirring while melting. The only other reason I can think why your galaxy is not melting is whether perhaps galaxy uses food grade waxes to prevent chocolate melting in hot countries. I’ve never encountered this problem and find it quite curious.

Have you tried keeping the pan on the stove while melting. Make sure the bottom of the bowl is not touching the water and be carefull not to get any water in the chocolate. Keep the heat to a very very low heat. Good Luck.

Hello anninspain

I’ve been so flummoxed by your galaxy melting problem that I bought a 300g bar today for melting. The chocolate melted straight away on the low setting of the micro wave into a lovely smooth sauce. I’m convinced galaxy produce a different recipe for their export market in hot countries. I’ve also emailed them to ask why it should not melt. I hope you have managed to sort out the problem your end. x

Hello madeitwithlove, and thanks so much for trying to help me. The chocolate is the same one sold in the UK, available here through shops called Quicksave and Icleand, which sell British products. The best before date is 29.12/13, and the front of the bar looks exactly the same as the one on the Mars website. After your two suggestions about grating it, I tried but found the chocoalte doesn’t “break”, but bends into pieces. I then put it in the freezer and tried to grate it while it wa frozen, same result! I wrote to Mars too, but they only read as far as me saying on the first line “I live in Spain”, so they sent it to their Spanish company, who thought I was complaining about their product and wrote back to me in Spanish asking when they could call and collect it for testing! I am now running out of time, and sadly I need to go and find my thermometer and go back down the tempering route again. The trouble is really that I am SUCH a messy cook, chocolate goes everywhere! Thank you so much for trying to help, even David got involved!
Cheers
Ann

Hi anninspain

I had a phone call from Mars today reference the galaxy chocolate, a very nice lady called Kathryne Youngman. Obviously she wasn’t able to say why your chocolate wouldn’t melt but she has given me an ID number to give to you if you’d like to contact her at the UK site. If you quote CASE ID 39745761 she may be able to help.