can you melt stale chocolate and re-use it?

No problem at all. the cocoa butter is separating, but after heating up, it won't even be noticible. fyi: When making candies that call for parafin, I prefer to use bees wax.

Stale Chocolate

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Sure you can. You used the absolutely correct word, CAREFULLY. What it takes is a "double boiler" which is a pan of water with a 2nd pan on top immersed IN the water so the 2nd pan is carefully controlled in the heat applied to no more than the 212 degrees of boiling water. The limiting water means the chocolate in the top pan is melted very smoothly without overheating which happens at about 240-250 degrees which "burns" the chocolate making it turn quite bitter as a result. This is the ONLY way to melt chocolate chips by the way. So, use a double boiler and then recast the chocolate into the mold of your choice. MOST chocolates melt at about 160 degrees, less if a "milk" chocolate. All the double boiler does is prevent you from burning the chocolate by limiting the tmaximum temperature to that of boiling water. It is a unique property of water that the temperature is limited to the boiling point temperature until all of the water is gone and only THEN will the temperature rise above that of boiling, 212 degrees. The same applies to freezing, which is why farmers spray water into the air when orchards are approaching freezing. The temperature of the trees and plants is limited to 32 degrees as long as there is liquid water to freeze. The temperature will drop below 32 degrees only when there is no more liquid water left in the air, just like the remaining water limits the upward temperature in a double boiler. and

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can you melt stale chocolate and re-use it?

I have some chocolate morsels that are whitish on the edges- can they be used to make candy?

Yes, they can be used. Since the chocolate is kind of old, add a little milk to it. it will make it creamier and reduce all stale tastes!

Some one said "add a little milk to it. it will make it creamier and reduce all stale tastes" DO NOT DO THIS!!!! Your chocolate will seize and turn into a gritty mess! And you'll have to add some sort of fat or alot more liquid to fix it.

The chocolate has separated, when you heat it it will be fine. The chocolate will do this during extreme temperatures, it doesn't take much for chocolate to do this. Every summer candy bars will do this just setting on the shelf of your local market. This won't change the taste it just doesn't look as nice.

yes, and if you put milk in it, it will make it creamier, and remove all the stale tastes

yes its fine

yes there fine. d