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

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