Keep Chocolate from Melting! Refrigerate your chocolate. Chocolate chips can be melted to add to desserts and to make sauces. The spotting or streaking is cocoa butter fat separating and is a sign that the chocolate's temper has been lost. Although it’s not the most desirable way to melt chocolate, you can use a microwave oven to melt chocolate, but be sure you stop it frequently to stir it. Chop the white chocolate into fine pieces. You can keep it melted like this for about an hour. Do you have some type of canopy you can place your table beneath to keep the sun off? Reduce the power on the microwave to 50 percent. by: Angie Anne, Keeping your chocolate from melting may be a tough one depending on the weather and your situation. For chocolate to maintain its firm texture and glossy appearance, it must be melted carefully; if chocolate is heated too quickly or at too high a temperature, it won't harden well at room temperature and it will have a dull, matte appearance. This kind of chocolate is still suitable for any application where the chocolate will be fully melted (most baking). Then keep it in a glass or metal container on a heating plate at a low temperature. Use a sharp kitchen knife to cut the white chocolate into even pieces, roughly 1/4-inch (6.35-mm) to 1/2-inch (1.27-cm) big. On the internet, you can get a lot of recipes of chocolate and also many tips and tricks to make chocolate, to store chocolate, to melt chocolate, or even to keep it hard. (If you are using a thermometer and tempering your chocolate the classic way, you'll want the melted chocolate to reach 122°F for dark chocolate and 105°F for milk or white chocolate.) The melting process must be done carefully to keep the chocolate smooth and soft. Most chocolate will begin to melt at about 75-95 degrees F. As long as you stay below that temperature, you should be fine.

For most situations, leaving it room temperature shouldn't have any effect.

Place your chocolate in the refrigerator and keep it away from pungent odors that will invade your chocolate. Microwave. From candy-making to cake decorating, many confections and baked goods rely on melted chocolate. This will prevent scorching or burning the chocolate chips. Pour the chocolate chips into a microwave-safe bowl. Melt it at a low temperature and stir constantly until the chocolate is smooth. Storing your chocolate at a temperature below this will help to ensure that it does not melt.

Try this when you are coating truffles or candies. Studies have shown that most chocolate melts between the temperatures of 75 to 95 degrees Fahrenheit. Add the remaining one-third of the chocolate and stir gently until melted.

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