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Post by neysachocolate on May 24, 2010 12:34:02 GMT -5
Hi,
I am curious as to how others store their chocolate before they temper it for molding. I usually make about 2lb batches of chocolate and only temper the amount I need before molding. Is this a bad idea? Do other people wait to temper- and if so how do you store your chocolate? block molds?
Thank you, Neysa
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Post by Brad on May 24, 2010 13:11:57 GMT -5
small amounts like that I just pour into a plastic ziploc storage container (like tupperware)
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Post by neysachocolate on May 25, 2010 20:27:58 GMT -5
I had made milk chocolate and put about 2lbs into a tupperware container. It was very difficult to get out when I wanted to temper and mold. Does anyone have suggestions on how to store finished chocolate- milk chocolate. ??
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Post by Sebastian on May 26, 2010 18:09:27 GMT -5
Why was it hard to demould? Simply turn it upside down and thunk it with a hammer. Alternatively, warm it up in the microwave for 30 seconds and tease it out.
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Post by doclogic77 on May 27, 2010 19:57:31 GMT -5
agreed...demolded milk chocolate from tupperware today.
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Post by rockandroll00 on Jun 20, 2010 22:43:41 GMT -5
Hi, I am curious as to how others store their chocolate before they temper it for molding. I usually make about 2lb batches of chocolate and only temper the amount I need before molding. Is this a bad idea? Do other people wait to temper- and if so how do you store your chocolate? block molds? Thank you, Neysa I use ziploc bags inside of tupperware - pour the chocolate in, pull it out seal it up and then just lay it flat. When you need to temper it again, you just have to break it while it's inside the bag which also keeps things pretty clean. Just a thought - seems to work! Brian
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