3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.

The forum will be back with a faster, simplified and up to date website in the next two months.

Please consider registering
guest

Log In

Lost password?
Advanced Search:

— Forum Scope —



— Match —



— Forum Options —




Wildcard usage:
*  matches any number of characters    %  matches exactly one character

Minimum search word length is 4 characters - maximum search word length is 84 characters

The forums are currently locked and only available for read only access
Topic RSS
Storing chocolate
October 2, 2003
2:19 am
Martin Christy
London, United Kingdom
Member
Forum Posts: 614
Member Since:
July 31, 2006
Offline

I know bobvilax2000 put this in another thread somewhere, but I forgot to reply. I keep my samples (wrappers and all) in self seal plastic bags (Ziploc being the best), then in large sealed plastic containers that can hold many bars. The bags stop any cross-contamination of flavours and help to keep them fresh.

In the summer I keep all these in the lowest, coolest part of the building.

Martin Christy
Editor
http://www.seventypercent.com

Martin Christy Editor www.seventypercent.com
October 2, 2003
2:52 am
bobvilax2000
Seville, USA
Member
Forum Posts: 128
Member Since:
July 26, 2003
Offline

Ah, thanks. I’ll have to move mine into some bags. Mine are wrapped in the original foil, then wrapped in another large peice of foil and placed in air tight plastic containers. I have noticed, though, that when I open the containers, I get a whiff of chocolate, so I may be getting some cross-contamination. Oh well, live and learn.

October 2, 2003
4:26 am
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

Wow, my first reply since the hurricane; it had me down for a while but not forever.
I store my chocolate in plastic bags as well: one bar per bag. Then I put them in plastic containers, on the top portion of a wine cooler for constant temperature and humidity control. Luckily, my chocolate survived the lack of electricity for nine days :)

October 9, 2003
2:48 pm
Seventy%
London, United Kingdom
Admin
Forum Posts: 55
Member Since:
July 31, 2006
Offline

Good to hear your supply survived the storm – at least nothing important was damaged!

Site Admin
http://www.seventypercent.com

Site Admin www.seventypercent.com
July 22, 2006
10:24 am
marioh
Bonn, Germany
Member
Forum Posts: 105
Member Since:
January 28, 2005
Offline

I searched the forum for the related topic and found this one. So I hope that there is no other topic discussing this…
The summer is going much to hot for me and my supply of chocolate [xx(]. I always had a room in which the temperature never raised above 23C. But it’s so hot in the moment that it reaches 26C in the evening. So I do not know what to do as I’m very afraid of ruin my chocolates.
On the other hand I can get my hands on an unused refrigerator. It is offline in the moment, so no danger of contamination of flavours with cheese or whatever. But this one cools down to 12C.
So what shall I do? Keep it at changing 24C-26C or at 12C (which I imagine to be much to low)? And how dangerous is storage at 26C? Perhaps I worry too much? I hope someone can help me!

September 30, 2006
3:41 pm
marioh
Bonn, Germany
Member
Forum Posts: 105
Member Since:
January 28, 2005
Offline

And again a storage question. I was asked whether pralines should be stored different than chocolate bars. All products are placed in special chocolate refrigerators. The problem is that they have a huge amount of expensive bars and pralines, so perfect storage would be very important.
I personally believe that they can be stored together between 15 and 21°C and at humidity below 50 %. But that’s just a guess. Can anybody give me some details on this?

September 30, 2006
7:04 pm
Arne
Minden, Germany
Member
Forum Posts: 34
Member Since:
August 12, 2006
Offline

Hi marioh,
best temperature is between 12°C and 18°C. The relative humidiy should be under 70 %.

Arne

http://www.theobroma-cacao.de

www.theobroma-cacao.de
October 2, 2006
9:00 pm
marioh
Bonn, Germany
Member
Forum Posts: 105
Member Since:
January 28, 2005
Offline

Thanks! But can you explain why pralines have to be stored at lower temperatures? Is it absolutely necessary, meaning that these are the perfect conditions? It’s hard to get information on this.

October 2, 2006
9:39 pm
Hans-Peter Rot
USA
Member
Forum Posts: 1462
Member Since:
August 1, 2006
Offline

From my understanding, chocolate bars can be stored at a higher temperature because the only fat they contain is cocoa butter, which as you know, can maintain its crystalline structure more solidly than other kinds of fats, such as cream. Also, cream goes rancid much quicker than cocoa butter obviously (there are compounds in the chocolate that preserve the freshness). I’ve posted a thread explaining all this before, but I’m too lazy to search for it. It’s somewhere around here….

Filled chocolates should not be stored around 23-26C; that’s simply too hot. The chocolate will melt instantly when it enters your mouth, thus ruining the experience. 12C is not too cold at all. Just make sure that the temperature remains at a consistent level. Besides, cream is (or should be) stored in the refrigerator where it is typically a cool and crisp 4C.

I have stored all these items in a wine cooler and even a mini refrigerator devoted solely to chocolate, and the temperature of each device was more than adequate. I wouldn’t worry so much because if you store the chocolate at a cool enough and constant temperature, it should be fine.

One final bit of advice: wrap each box and bar in foil. This protects the chocolate from humidity/moisture problems and reflects solar energy.

October 3, 2006
1:01 pm
marioh
Bonn, Germany
Member
Forum Posts: 105
Member Since:
January 28, 2005
Offline
10

That’s convincing.
I searched for the topic myself. All I found was something (or better a lot [:)] ) about soya lecithin and bloom. Do you remember what the topic was (of course I do not intend you to search for it…)?