the only problem with cooling it in the fridge is that it might not temper properly, causing your chocolate to be grainy or to have little "fat" pockets (cocoa butter). it is also more prone to bloom.
it's really a texture issue more than a taste issue, though. ;)
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ninetydegrees
no subject
on 2003-04-19 05:44 pm (UTC)it's really a texture issue more than a taste issue, though. ;)