Melted chocolate, composed entirely of chocolate solids, cocoa fat and sugar, will not stay melted after it has cooled. Solid chocolate must be kept in constant motion and heated to stay in liquid form because there is no actual water content in the chocolate. If you are looking to keep chocolate in a liquid form, you should buy or make a chocolate syrup, which is composed of simple syrup and chocolate solids and will stay in liquid form even in colder temperatures.
Liquidity
Adding liquid to your cocoa solid will help insure that there will be enough water in the chocolate to prevent it from crystallizing when the chocolate cools. While this liquid often is water, oil can also be used to cut your chocolate and keep it in liquid form. If you are looking for added thickness to your syrup, adding more cream will also prevent the chocolate from crystalizing and hardening.
Shortening
In addition to adding liquids to your chocolate, adding shortening to your chocolate will help it stay melted longer. Shortening is designed to help thin out the chocolate, breaking up the crystals in its structure. While you will ultimately need to introduce a liquid to keep it in liquid form, increasing the amount of shortening will allow you to use less liquid, maintaining a thicker, fudge texture for your melted chocolate.
Stirring
If you are unable to add liquid or shortening to your chocolate, you can temporarily keep it melted by stirring it at a high rate. While the chocolate is cooling, stirring will keep the temperature up and prevent the chocolate solids from crystallizing, keeping it in a softer state to either pour into molds or use as a topping for an ice cream or cookie dish. While stirring can slow down the hardening process, it cannot stop it.
Caution
While keeping chocolate melted is a relatively safe process, it is important to use proper caution when heating and adding food products to your chocolate. If your pure chocolate is hot enough temperature to stay in liquid form, wearing gloves will reduce your risk of burning yourself. Do not add too much oil or shortening to your chocolate because you will ruin both its chemical makeup and flavor.
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