On Sat, 31 Dec 2005 00:53:00 -0500, "Dee Randall"
> wrote:

>
>"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
>
> Your welcome.
Have a great New Year!
David