Hi all,

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

Giggles wrote:
> Hi all,
>
> 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).

--
Sincerely yours

Zatoichi

Giggles > wrote:
> Hi all,

> 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?

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.

Bill Ranck
Blacksburg, Va.

HI Bill

WOW your very own chocolate shop. Thank you so much for the information,
I'll definatly remember to take note of that.

Thanks
Giggles



> wrote in message ...
> Giggles > wrote:
>> Hi all,
>
>> 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?
>
> 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.
>
> Bill Ranck
> Blacksburg, Va.
>