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

On Sat, 10 Jun 2006 08:23:52 -0400, "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




Are you referring to molding chocolate? This is different than the
chocolate that you would use in the molds to eat. Molding chocolate is
used to make sculptures out of. Regular chocolate is what you would
use for the plastic molds.

Is this what you are asking?

Anyway, the two worse enemies of chocolate are water and excessive
heat.

The problem with storing chocolate in the fridge is that when you
remove it, there could be condensation on the cold chocolate. Not
good. A cool dry place works best. Wrapping it helps too. I am just
finishing a 12 week chocolate and sugar class, the final is tomorow,
and we tend to wrap the unused blacks of chocolate in plastic wrap
nice and tight. I have also seen the boxes of the pistoles tightly
wrapped for the summer.

Also, when you wash the molds, do NOT use abrasives. ANY scratch
inside will prevent the chocolates releasing properly. Hot water, a
soft soap, and your fingers works best. I think that means no dish
washer either.

PS I loved the course and would recommend taking one.

Thank you so much for your help. As for the chocolate I'm using the
Merckens chocolate waffers for plastic chocolate molds, for eating. Where
did you take your course?

thanks again
Giggles


"a" wrote in message
...
On Sat, 10 Jun 2006 08:23:52 -0400, "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




Are you referring to molding chocolate? This is different than the
chocolate that you would use in the molds to eat. Molding chocolate is
used to make sculptures out of. Regular chocolate is what you would
use for the plastic molds.

Is this what you are asking?

Anyway, the two worse enemies of chocolate are water and excessive
heat.

The problem with storing chocolate in the fridge is that when you
remove it, there could be condensation on the cold chocolate. Not
good. A cool dry place works best. Wrapping it helps too. I am just
finishing a 12 week chocolate and sugar class, the final is tomorow,
and we tend to wrap the unused blacks of chocolate in plastic wrap
nice and tight. I have also seen the boxes of the pistoles tightly
wrapped for the summer.

Also, when you wash the molds, do NOT use abrasives. ANY scratch
inside will prevent the chocolates releasing properly. Hot water, a
soft soap, and your fingers works best. I think that means no dish
washer either.

PS I loved the course and would recommend taking one.

On Sat, 10 Jun 2006 22:25:28 -0400, "Giggles"
wrote:

Thank you so much for your help. As for the chocolate I'm using the
Merckens chocolate waffers for plastic chocolate molds, for eating. Where
did you take your course?

thanks again
Giggles



I am taking it at Johnson and Wales, Providence.

at Sun, 11 Jun 2006 02:25:28 GMT in
,
(Giggles) wrote :

Thank you so much for your help. As for the chocolate I'm using the
Merckens chocolate waffers for plastic chocolate molds, for eating.
Where did you take your course?

Are you using the Merckens pure chocolate wafers or the compound coating
wafers? There's a big difference between them. Compound coating replaces
the cocoa butter with vegetable shortening and is not nearly so finicky on
storage, nor does it need to be tempered. The penalty you pay is that the
flavour is much worse. Pure chocolate will have to be tempered - i.e. you
can't just melt it and mould it. I've written many times on how to temper
but since then I've found an even more comprehensive site that spells it
out very, very completely indeed:

http://www.waynesthisandthat.com/tempering2.htm

Back to your storage question.

If you're using compound coating, then any sort of simple box or container
will be adequate. You'll want to keep it out of high-heat zones but
otherwise anything goes. I would, however, recommend staying away from
plastic because the product can absorb odours from the plastic.

If you're using pure chocolate, then you need to be more careful. Do not
put it in the fridge unless you have absolutely no other area available
that can reliably be kept below 75 F/24 C. Assuming that this is not the
case, somewhere dry where the temperature doesn't go above this point and
is free from odours (this is critical. Musty, onion, cheese, etc. are
deadly) is the right location, Wrap it in wax paper first, then surround
the paper with foil. Toilet paper for the inner wrapper also works very
well, or paper towel. Avoid plastic at all costs because again the
chocolate absorbs the plasticky odour.


....
"a" wrote in message
.. .
On Sat, 10 Jun 2006 08:23:52 -0400, "Giggles"
wrote:

Hi all,
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.



--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)