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Post by neysachocolate on May 24, 2010 12:11:41 GMT -5
Hi, I usually make a large batch of cocoa liquor. I have read to keep this in a dark, cool area- in an air-tight container. Does anyone have more advice on what to do/not do with cocoa liquor. Should I store it in my fridge? Also do people store cocoa liquor in molded peices? Do people remelt cocoa liquor each time they use it. Does re-heating cause any problems?
Thank You Neysa
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Post by froilan on Aug 19, 2010 23:48:29 GMT -5
can u please mail me recipes for making liqueur chocolates and could u please send me d method of melting white chocolate.
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Post by cheebs on Aug 20, 2010 10:39:41 GMT -5
froilan, you may be better off starting your own thread asking for help, rather than posting in unrelated topics. Here the OP is referring to chocolate liquor, as in ground cacao beans with no sugar, not liqueur as in the booze type.
Neysa, there should be no need to refrigerate the liquor if your storage area's temperature and humidity are OK. Usually commercial liquor comes in 25-kilo boxes where it has been poured into a thick bag and left to set. A good method of portioning and storage is molding your liquor in ice cube molds. Most of them hold exactly 1oz (by weight) per cavity,making it very easy to measure out later.
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