"david Hume" > wrote in message
...
> 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

Thanks, David. I just got your posting. I hope you had a Merry Christmas.
Now it's time for me to wish you a Happy New Year.

Thanks for your answer. This is exactly what I was hoping to hear. The
only difference is that I will wrap it in Glad Clingwrap, which I've read is
better for wrapping food. (I buy plastic food wrap at both Costco and BJ's.)
Then I will do as you say, wrap them in heavy foil. I will use my foodsaver
to suck out the air, and store in the freezer.
You don't know how much I appreciate your answer.
Dee