On Wed, 21 Dec 2005 15:14:18 -0500, "Dee Randall"
> wrote:

>
>In October 2005 I wrote a request asking about the advantages/disadvantages
>of sealing chocolate in a Foodsaver; i.e., either putting them in a mason
>jar or alternatively in their bags.
>
>
>
My two cents:
I've been making chocolates for 12+ yrs. I buy mostly Callebaut and
Valrhona in all percentages. I make a lot of Fine chocolates and bake
a fair amount tortes and cakes
..
I get the Valrhona in the 3kilo packs and callebaut in 5 kilo. I get
about 30 kilos of Valrhona and 60-70 kilos of the Callebaut each time.

I'll break them up by there scoring marks and wrap them in plastic
food wrap I get at Costco. Then I wrap them with Heavy Foil. I then
put them in as Heavy a pastic ziplock bag as I can get. And proceed to
suck the air out of the bag with a straw keeping the bag closed up
too were the straw is inserted, my fingers up against the straw so as
I withdraw, sucking all the time, so i can close the bag without
hardly any lose of vacuum. I then store them in the Freezer. And there
they stay for many many months. I have found some that was buried
under other stuff, for probably a couple of years. Looking and tasting
like new.
So I'm good with that.
Merry Christmas
David