|
Post by modena27 on May 10, 2008 21:36:35 GMT -5
Hey Everybody-
I just successfully made my first batch! Took two attempts at tempering, but it's a great feeling.
Now, I'm wondering, how does one store chocolate?
Thanks!
|
|
|
Post by joyojoy on May 12, 2008 17:26:57 GMT -5
If you store it in an air-tight container at room temperature or less, and keep it out of direct sunlight, your chocolate should last a year or more. Refrigeration is okay (and might be preferable if your chocolate has milk ingredients), but you run the risk of condensation when it returns to room temperature, so you need to be careful about moisture issues if you plan on re-tempering it after refrigerating.
Hope that helps...
|
|
|
Post by reeta on Sept 5, 2008 2:10:36 GMT -5
Keep your chocolate in the refrigerator or freezer to prevent it from melting. To freeze the chocolate, place it in an airtight container, and do not remove it from its container until it has been brought up to room temperature, to prevent condensation from forming on the chocolate. These water droplets will prevent the chocolate from melting smoothly and might affect the texture of the melted chocolate. ------------------------------ Reeta
|
|
|
Post by Brad on Sept 5, 2008 2:35:28 GMT -5
DO NOT STORE YOUR CHOCOLATE IN THE REFRIGERATOR!!!
Chocolate is NOTORIOUS for absorbing flavours around it, and even the best air tight plastic containers will leach odors.
The best location for your chocolate is in a cool place in your home, away from strong odors.
|
|
|
Post by cheebs on Sept 6, 2008 10:35:09 GMT -5
I'm thinking of repurposing a Cuisinart wine storage unit for storing chocolate. I vacuum-seal my chocolate bars 5 days to one week after molding. At the moment I'm just putting the sealed blocks of bars in a cupboard. Here in Guatemala we can have occasional temps (city's at 5000 feet so heat is only a rare happening) in the 80s so this is why I'm thinking of the wine cooler. I usually run it 10 degrees below ambient.
As an experiment I put a hygrometer inside the cooler and it was a very high 80%, hence the decision to vacuum-seal.
|
|