ruby
Neophyte
Posts: 1
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Post by ruby on Aug 13, 2009 11:36:40 GMT -5
Hi all
I’ve just found this site and would appreciate any replies. I’m starting a small online gift bag company and would like to also supply chocolate bars and truffles.
The suppliers have told me that they have a long shelf life, but I’m wondering about cost effective home storage.
I know they should be stored in a cool dry place (cupboards away from heat and sunlight) but wonder if anyone knows of any type of storage or insulation boxes that might help bring down the temperature even more.
Thanks
Kay
(PS I'm in the UK)
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Post by lenny on Dec 4, 2010 21:43:15 GMT -5
Chocolate should be kept between 15 and 18c... though some chocolates will keep at a slightly higher temperature long term. Something you have to consider is temperature variation... and how that will impact on the chocolate sweating. So, whatever the temperature chosen, try to keep it consistent. For small quantities, large insulated foam boxes kept in the shade (in a cupboard?) may be OK and to run the air conditioner when needed. You should keep a thermometer to check the ambient temperature and the internal temperature of the box.
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Post by charlieangel on Jan 6, 2011 15:11:44 GMT -5
I've been wrestling with this, as well. I kept a few dozen pounds of chocolate in my fridge* and turned it up (in the 50s), but still got some blooming. Not too bad, it'll melt out, etc, but still not completely satisfactory. I'm thinking I might just grab some coleman insulated coolers and try to keep things under the sink and move my room a/c (portable) to point into the kitchen during the summer.
*Just realized.. the contents of my fridge consists of chocolate. heavy cream. Milk. Eggs. butter. Cream cheese. lol.
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pcm
Novice
Posts: 75
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Post by pcm on Jan 6, 2011 17:50:11 GMT -5
A food scientist from E. Guittard told me that the actual temp, as long as it is within a certain temp bracket is not as important as a stable temp. Everything should be fine if it is kept at a consistent temp somewhere between 59 and 64 or so F. Try not to let the temp vary, even within this temp bracket.
That's what I've heard.
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Post by Brad on Jan 7, 2011 1:24:34 GMT -5
If you keep chocolate in your fridge, you're going to eventually run into serious problems with sugar bloom, and condensation - ESPECIALLY with other ingredients that have high moisture content such as your cream.
Golden Rule: Don't put chocolate in the fridge except for a few minutes to set your confections.
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rron
Neophyte
Posts: 25
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Post by rron on May 16, 2018 3:16:32 GMT -5
that is easier to say or do in canada but, here in vietnam not so easy uless i set a room with AC at 59-64, which can be costly. i am thinking of a wine fridge set at 59-64. sor now. any thoughts?
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Post by Mikey on May 16, 2018 3:26:38 GMT -5
If you keep chocolate in your fridge, you're going to eventually run into serious problems with sugar bloom, and condensation - ESPECIALLY with other ingredients that have high moisture content such as your cream. Golden Rule: Don't put chocolate in the fridge except for a few minutes to set your confections. What about if its stored in a fridge used exclusively for chocolate and the temp is controlled to 21°C? Thanks!
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rron
Neophyte
Posts: 25
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Post by rron on May 16, 2018 6:36:04 GMT -5
thats what im thinking mike
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Post by joetlnf on May 16, 2018 21:10:47 GMT -5
Wine refrigerators work well for storage
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Post by Brad on May 16, 2018 23:34:16 GMT -5
My recommendation would be to find out at what temperature you get condensation when products are set out at room temperature, and then store your chocolate above that temperature. The temperature I'm talking about is called the "dew point". Many fridges will allow you to keep your chocolate at a warmer temperature (such as 15c or 18c), but you need to be mindful of any other products in the fridge that have odors, or excessive moisture. If you are storing just chocolate you should be fine.
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Post by krizzstroganof on Jun 6, 2020 16:11:30 GMT -5
Summer is coming again!
Does anyone know if the humidity is lower in a wine fridge compared to an ordinary fridge?
I want a fridge where I can store my finished chocolate and also one that helps with the bars setting when molding. I can't see any reason why ONE ordinary fridge would work for both those things? The only thing I am worried about is the humidity. What kind of extra ventilators is possible to use in a fridge? Is maybe the original fan in the fridge enough?
Cheers,
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