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Post by jacobk on Feb 11, 2024 5:21:35 GMT -5
Hi all,
You've been kind to help me in the past, so I thought a wanted to share another question with you. We have a costumer who is interested in making thin sheets of chocolate that you put on bread. The challenge with this products is that it is most often stored in the fridge at 5C by the costumers. We normally don't make products that is stored this way. Therefore I wanted to ask you if you have any idea of how you can make chocolate stable for cold storage? (5C or colder) I guess my question also goes for making chocolate for covering ice cream.
I hope you can help,
Jacob
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Post by Ben on Feb 12, 2024 10:57:16 GMT -5
Normal chocolate should store fine in the fridge.
Chocolate for covering ice cream is usually a compound chocolate. I make some by just adding 10-15% refined coconut oil to chocolate. It makes for a nice brittle chocolate when frozen.
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