Chocolate Conditions

by Alison

Thanks, Alison for the following chocolate questions!

Question: I use Nestle dessert chocolate to make my homemade chocolates. Is this chocolate tempered or do I need to temper it.

Answer: It's tempered, most chocolate is sold that way. Just be careful not to raise the temperature of the chocolate too high when melting it. Excessive heat can cause the chocolate to lose it's temper and then you will need to temper it.

Question: I also use molds. When making chocolates I put them into the freezer to set for about 10 minutes then take them out of the molds and put them into the fridge. Is this ok or should I keep chocolates out of fridge once they are done?

Answer: It's perfectly fine to store your chocolates in the fridge. Just remember to put them in a tightly sealed container/wrapper. This way they will not pick up the taste of any strong flavored foods that you may also have in your fridge.

Or if the chocolate is plain(no fillings) it can be tightly wrapped and stored in a dry(50% humidity or less), cool place(60-75 degrees) for a long time.

Question: I use alcohol,cream and sometimes butter in the fillings. How long can I keep them fresh for?

Answer: I wouldn't try to keep them fresh in a fridge for more than 2 weeks. You could freeze them for maybe 2 months or so. If you do, they need to be tightly wrapped and placed in an airtight container. Let them thaw(defrost) at room temperature while still in their wrappers.

I sell them at my local tabletop sale once a
month. Thanks

You're very welcome. Good luck with your business. I wish you lots of success. One day we may all be buying some of your great creations
when you go international!

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