pcm
Novice
Posts: 75
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aging
Oct 8, 2012 20:41:45 GMT -5
Post by pcm on Oct 8, 2012 20:41:45 GMT -5
Hi, I know there are people who don't believe in aging chocolate. This is not for them. I do age my chocolate because I can taste the young spiky flavor profiles round out and the tannins soften. I believe it has to do with the acids continuing to come out as the chocolate sits. I was thinking that I might start aging my chocolate in an airtight bag. Do you think that will affect the aging timeline? What causes the chocolate to mellow with a little time? I don't want to age my chocolate in an airtight container if it needs air to age properly. thanks
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aging
Oct 9, 2012 9:17:22 GMT -5
Post by Ben on Oct 9, 2012 9:17:22 GMT -5
I don't really know, but most makers seem to age in blocks tightly wrapped in plastic wrap.
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