"Blake Jones" > wrote in message
...
> In article .com>, SC
> wrote:
>> Thanks for the great idea Blake!
>
> Glad you like it. I did put a box of baking soda in the fridge when I
> got it, and it's still there. I don't know if the baking soda helped
> with the odor, or if it was just having an overwhelming amount of
> chocolate in there that made the difference.
>
> For what it's worth, here are the details of what I have:
>
> - An Avanti 249SYW fridge, 2.5 cu. ft. capacity with no freezer.
> Mine stores three 3kg boxes of Valrhona fèves, plus a few slabs of
> couverture and random other bars on top, and is nearly full.
> There are lots of places online that sell these - mine was around
> $160 delivered when I ordered it in August.
>
> - An analog temperature controller, part# FE600 from morebeer.com
> (a homebrew supply site). This ended up being some part from
> Johnson Controls. It cost $50 through morebeer.com.
>
> I considered getting a small wine fridge instead. Even the low-end wine
> fridges seem to have some sort of temperature control, though I don't
> know how accurate they are or what their ranges are. Wine fridges would
> have also given more efficient storage, since they don't have a hump in
> the back where the compressor is and they don't have molded plastic crap
> on the door. But they're notably pricier, and if you found yourself
> wanting to get a larger one (as I do now), the upgrade path would be
> extra-pricy.
>
> Hope this is helpful!
>
> Blake
>
> --
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This sounds very ingenious, but the capacity is going to be WAY too small if
you plan to produce chocolates for sale even in a small way, Steph.