The time it takes for chocolate to harden depends on the type of chocolate and how hot the temperature is. After melting, cooking chocolate needs to be cooled to about 82 degrees Fahrenheit (28 degrees Celsius) before pouring it into a pan or mold. Chocolate then needs about 2 hours to fully cool and harden at that temperature. Dark chocolate can take up to 2 days to harden at room temperature.

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When chocolate is refrigerated, it takes just 30 minutes to harden–if it’s kept between 50 or even 55 degrees Fahrenheit (10 and 13 degrees Celsius). Chilling the chocolate too much will limit its ability to solidify, owing to cocoa butter crystals that have formed. If the temperature is too low, cocoa butter crystal growth is not uniform, creating weak spots in the finished chocolate. Chocolate kept between 70 and 75 degrees Fahrenheit (21 and 24 degrees Celsius) –not too warm or too cold–will always harden evenly when cooled to room temperature.

Chocolate will get harder at colder temperatures but take longer to set up. The temperature at which chocolate melts is dependent on the types and amounts of fat, sugar, milk solids, and other ingredients within it. For example, white chocolate has more fat than dark chocolate, so it melts at a much lower temperature (about 90 degrees Fahrenheit/32 degrees Celsius). The type of flavoring also impacts how easily the chocolate melts–chocolate with a higher concentration of sugar will melt at about 110 degrees Fahrenheit/43 degrees Celsius, while cocoa butter can be poured into a glass bowl and cooled until it hardens, which happens at 92.5 degrees Fahrenheit/33.6 degrees Celsius.

The chocolate would have to be somewhere between room temperature and cold for the chocolate to fully harden in about an hour. The colder the temperature, the longer it will take for the chocolate to harden completely.

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