Seventy% - Topic: Storing chocolates

Lucy Williams on Storing chocolates

Tue, 16 Oct 2007 21:26:32 +0000

Thanks Robert, I never knew this, how interesting. All that worrying for nothing!

aguynamedrobert on Storing chocolates

Tue, 16 Oct 2007 16:36:22 +0000

If you do not temper, your chocolate is always going to bloom. If it doesn't that means for some reason you acidently tempered it. Tempering is the process of forming the correct crystal structure in the chocolate so that the fat doesnt seperate or "Bloom". So whatever chocolates you are making make sure you always temper. Once they are temperered it is best to store them between 60-70 Degrees F. Just make sure the room they are in doesn't get up to 80 F. Keep it as low as possible in that range...

Hope everything works out for you! Have fun making chocolates!

Robert
http://www.chocolatiernoel.com

Lucy Williams on Storing chocolates

Mon, 15 Oct 2007 20:34:06 +0000

Thanks Elliie, thats reassuring, I think my loft should be cold enough this time of year + shouldn't be any probs with condensation.

ellie on Storing chocolates

Sun, 14 Oct 2007 22:26:52 +0000

As far as my experience goes, untempered chocolate gets bloom - or more like grainy fat separation - growing very easily under any conditions. When in temper, chocolate should be fine - just keep it away from condensation as well!

Lucy Williams on Storing chocolates

Sun, 14 Oct 2007 19:58:44 +0000

I'm making 500 chocolates for a friends wedding in 2 weeks. I have managed to get my hands on a tempering machine for the event but my main worry is storing the chocolates. I have done a couple of practise chocs (untempered) and have stored then in various places around the house but they always seem to get a bloom. Is this generally from the chocolate being too hot rather than too cold? I know the correct temp for choc is 12-20 but can a bloom also happen if the temperature varies between theses temps or if it is exposed to light / air / ? Slightly concerend clearly as wedding is very soon! Also is tempered chocolate less likely to get a bloom then untempered? any advice much appreciated.