In the event you’re protecting your bonbons rather more than every week earlier than consuming, that is once we begin speaking about fridges and freezers.
Nothing That Isn’t Chilly Can Keep
“I hardly ever advise my clients to refrigerate or freeze their bonbons, but it surely’s not as a result of it could’t be achieved. It’s extra that it requires a number of steps to be sure the bonbons are nonetheless as lovely as they have been after I shipped them,” Coppel notes.
If you are protecting your bonbons for longer than every week, Coppel says, a fridge or wine cooler is your finest guess for protecting chocolate flavors contemporary and potent. Most sources suggest wrapping bonbons tightly in plastic—or in an hermetic container—earlier than storing in a fridge, to keep away from your candies choosing up humorous flavors from no matter else is within the fridge.
“In case you have a wine cooler, you’re in luck. That’s the perfect equipment you should utilize to retailer bonbons. Place your bonbons there at 16°C or 60°F (if you need to be much more exact, the cooler ought to have a relative humidity between 60-70%),” in accordance to written directions despatched by Coppel.
Failing wine coolers, a extra customary fridge will do. Coppel cautions that after you retain your candies within the fridge, you need to take them out and allow them to attain room temperature once more earlier than consuming.
“In any other case, the fillings might be onerous, and the flavors gained’t come by way of as a lot as they need to, as a result of chilly inhibits taste notion,” Coppel remarks.
How to Freeze and Journey With Chocolate
For instance you are sending chocolate lengthy distances, otherwise you in any other case want to preserve your bonbons longer than two weeks? You may freeze your chocolate for up to a 12 months. “Sure, you are able to do this,” Coppel notes, “and all the large chocolate productions do.”
{Photograph}: Annick Vanderschelden Images/Getty Pictures
Listed here are Coppel’s directions for freezing at dwelling, with out subjecting your chocolate to speedy shifts in temperature:
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