Yesterday my friend and I bought those chocolate molding wafers & a few chocolate plastic molds. It was the first time we're ever made chocolate molds. Here's my question...we have different opinions on how to store the newly made chocolate molds. I say they should be kept in a plastic contain, covered with the lid & in a cool dry place. But I don't know how long it can keep like that. My friend on the other hand suggests that they should be kept in a plastic contain, wrapped in plastic wrap with the lid & in the refrigerator.
I don't think that's a good idea because when we'd want to use the chocolate it would probably get sticky once it reaches room temperature.
Yesterday my friend and I bought those chocolate molding wafers & a few chocolate plastic molds. It was the first time we're ever made chocolate molds. Here's my question...we have different opinions on how to store the newly made chocolate molds. I say they should be kept in a plastic contain, covered with the lid & in a cool dry place. But I don't know how long it can keep like that. My friend on the other hand suggests that they should be kept in a plastic contain, wrapped in plastic wrap with the lid & in the refrigerator.
I don't think that's a good idea because when we'd want to use the chocolate it would probably get sticky once it reaches room temperature.
Any suggestion on what to do?
Thanks so much, Giggles
I agree with you; chocolate and refrigerator are deffinetly bad idea. Best storage temperature would be around 15 C (59 F).
Yesterday my friend and I bought those chocolate molding wafers & a few chocolate plastic molds. It was the first time we're ever made chocolate molds. Here's my question...we have different opinions on how to store the newly made chocolate molds. I say they should be kept in a plastic contain, covered with the lid & in a cool dry place. But I don't know how long it can keep like that. My friend on the other hand suggests that they should be kept in a plastic contain, wrapped in plastic wrap with the lid & in the refrigerator.
Quoted message said:
I don't think that's a good idea because when we'd want to use the chocolate it would probably get sticky once it reaches room temperature.
Quoted message said:
Any suggestion on what to do?
My wife runs a chocolate shop. She makes solids and truffles and other things. The chocolate manufacturers generally recommend storing solid chocolate in 55 to 65 degree temperatures with about 50% humidity. It will keep for months in those conditions.
If you must store in a refrigerator, wrap the chocolate in plastic or better parchment paper. When taking it out let it warm up to room temperature before unwrapping. The key here is to not let water condense on the cold chocolate, that will ruin it, but if you let it come up to room temps still wrapped it should be OK.
WOW your very own chocolate shop. Thank you so much for the information, I'll definatly remember to take note of that.
Thanks Giggles
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Quoted message said:
Giggles said:
Hi all,
Quoted message said:
Yesterday my friend and I bought those chocolate molding wafers & a few chocolate plastic molds. It was the first time we're ever made chocolate molds. Here's my question...we have different opinions on how to store the newly made chocolate molds. I say they should be kept in a plastic contain, covered with the lid & in a cool dry place. But I don't know how long it can keep like that. My friend on the other hand suggests that they should be kept in a plastic contain, wrapped in plastic wrap with the lid & in the refrigerator.
Quoted message said:
I don't think that's a good idea because when we'd want to use the chocolate it would probably get sticky once it reaches room temperature.
Quoted message said:
Any suggestion on what to do?
My wife runs a chocolate shop. She makes solids and truffles and other things. The chocolate manufacturers generally recommend storing solid chocolate in 55 to 65 degree temperatures with about 50% humidity. It will keep for months in those conditions.
If you must store in a refrigerator, wrap the chocolate in plastic or better parchment paper. When taking it out let it warm up to room temperature before unwrapping. The key here is to not let water condense on the cold chocolate, that will ruin it, but if you let it come up to room temps still wrapped it should be OK.
