Post # 1
I’m doing dark chocolate covered almonds in plastic sucker bags (prettied up with ribbon). With 16 days to go I have a ton on my to-do list, but I really want to go ahead and make these (and eat some). I want them to be fresh so I haven’t bought them yet, but I’m starting to get nervous about the store running out (I’m probably over-reacting btw). I can store them in the fridge, but how soon can I put them in the plastic bags? I don’t want to risk them getting jostled and the bags all smudgey. But if I keep them cold it should be fine, right?
Post # 3
As long as you temper the chocolate correctly, you should be fine if you keep them in the fridge. But why not put them into a container and then bag them in about a week? I would be worried about smudgy bags too!
Post # 4
yeah I want to give chocolate to my 8 children guests but I am sure they will melt, I am waiting til a few days before
Post # 5
- Wedding: August 2009 - St. Thomas of Villanova Church & the F.U.E.L. House
If they’re tempered, they should be fine — and just keep them in a cool room or place, but the fridge isn’t necessary!
Post # 6
I am starting on my chocolate truffles today, and my wedding is not until Sept. 12. As long as you temper the chocolate coating, that will preseave anything inside the chocolate and keep it from going stale.
I don’t know if you know what tempering is, but basically its when you melt the chocolate for the coating and don’t let it get above about 90F (if its dark choco) or 87F if its milk choco. The way I do this is with a heating pad and thermometer. I put the heating pad in a big bowl then put a glass bowl on top of it. I set the heating pad on medium or low and let the chocolate melt slowly till it gets to that temp. You can pm me if you need more info.
Also, be careful about storing in the fridge. The change in temp from the cold in the fridge to the warmth of the house can cause condensation to form on the chocolate which will then leave a grayish color on the surface of the chocolate. I always store mine in an airtight container in the basement. If you need to use the fridge, make sure to wrap them in plastic first, then in paper (wax paper or brown paper) then put them in a sealed container. If you let the coated almonds cool properly, you can package them and store them, they shouldn’t melt as long as you store somewhere under 70F.
Post # 7
Thanks for the warning about storing in the refrigerator. I’m going to buy the chocolate covered almonds instead of making them, so that makes things a LOT easier! We try not to run the AC too much and we live in the south, so keeping it under 70F will be difficult. Perhaps it is best to be patient with this project.