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.