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Post by springybirdd on Jun 9, 2019 14:59:45 GMT -5
Hey all, I have a teeny home chocolate business and package my chocolates in heat sealed bags. Problem is, I package them straight out of the freezer (so they’re not so melty when I handle them) and condensation often forms on the chocolates because they’re so cold. Then the water gets trapped inside the bags when I seal them, though lately I’ve been leaving the bags open for a while so the water can evaporate. I don’t think all of the water gets out though, and it takes a while. Is the condensation bad for the chocolate? The chocolate is already tempered. How do I avoid the condensation? Thanks
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Post by Chip on Jun 9, 2019 15:09:20 GMT -5
I would not package cold chocolate for the very reason you state. You can package room temp chocolate with no problem, especially if you wear gloves. I have not run into a “sticky” situation packaging at room temp.
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Post by mark on Jun 10, 2019 0:29:08 GMT -5
When I'm bringing chocolate to room temperature (from the chiller) I put it under the ceiling fan and that seems to prevent any condensation forming on the top surface of the chocolate (the bottom is still in the molds).
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