Coconut Oil Melting Temp

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Coconut Oil Melting Temp


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Old 10-27-2014, 21:00   #1
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Default Coconut Oil Melting Temp

So I saw a recipe (not sure if it was here or on Facebook) for coconut oil chocolate bomb squares. I didn't save it so I tried to make some coconut oil chocolate patties using coconut oil, unsweetned chocolate baking powder, and stevia. I mixed them all up and put a small layer in a teflon cupcake tin and then put them in the freezer. They didn't pop right out, but took some nudging, but they're to die for.

The problem is, I live in the desert and they melt at room temperature. Is there anyway to raise the melting point? I know commercial people use hydrogenated oil which is a huge no-no, or do I just have to keep them on ice? :-)

When I googled it someone said to add beef tallow, which sounds ugly.

I'm adding a bit of organic unsweetened peanut butter to the next batch.

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Old 10-27-2014, 21:02   #2
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OOOOHHH, those sound good Would leaving them in the fridge be an option for you?

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Old 10-27-2014, 21:04   #3
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Originally Posted by macksvicky View Post
OOOOHHH, those sound good Would leaving them in the fridge be an option for you?
Sure, but I was thinking of making some for my diabetic friends as holiday gifts, and they'd melt before I got them to them.

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Old 10-27-2014, 21:09   #4
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Sure, but I was thinking of making some for my diabetic friends as holiday gifts, and they'd melt before I got them to them.
I drive 20-30 minutes to a friends house. A small cooler with some cold packs works for me coming from the freezer to their fridge

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Old 10-27-2014, 22:25   #5
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I drive 20-30 minutes to a friends house. A small cooler with some cold packs works for me coming from the freezer to their fridge

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Yes, I suppose that would work. Not for bringing to a Thanksgiving Dinner and such, but I could just bring over to friends for them to enjoy at their leisure.

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Old 10-28-2014, 01:21   #6
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I make CO/chocolate fat bombs often and use a silicone candy mold and they work quite well but I keep them in the freezer until time to eat. I don't really know how well they would hold up, or for how long, at room temp. I think David's idea of a cooler would work well.

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Old 10-28-2014, 01:25   #7
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I make CO/chocolate fat bombs often and use a silicone candy mold and they work quite well but I keep them in the freezer until time to eat. I don't really know how well they would hold up, or for how long, at room temp. I think David's idea of a cooler would work well.
Coconut Oil melts at 76 degrees F. Sometimes it's liquid and sometimes solid. I live in Louisiana. Yeah the cooler probably would work. Also I use an ice cube tray and cut them in half.

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