The two cocoa liquor bins were full. I picked this stainless steel bowl to contain the remaining. Getting another full sized bin was not worth. Then, it was close to hardness the next day. I put it inside the fridge and took out after about 30 minutes. This was unplanned experiment. An actual incidental experience if I say it the other way.
There were obvious blots on surface (they were fat blooms). Signifying it was not properly tempered. However, I noticed the solid perimeter was a bit off the bowl surface. It seemed can be taken off easily by turning the bowl up side down and tapping gently. I did and it came out as expected. So cocoa liquor whether properly tempered or not may form surface crystals allowing its easy removal from the container.
In my previous experiences, the hardened cocoa liquified on its own few minutes after demoulding. I let it sitting at room temperature for a day and did not observe any negative changes. It was acceptable, though the surface texture was not as good as tempered chocolate.
I may replicate this experience for selling tabliya for the moment then slowly migrate to properly tempered chocolate technology. People around here are kinda familiar with this native chocolate texture. They know it never affects flavor. Most tabliya for sale has disclaimer “white specs are fat blooms (not molds), they are not in any way affect the flavor”.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.