Post # 1
I made paper favour boxes in which I want to place a homemade chocolate in each. Since I have to make about 120 chocolates I would like to get started on these a few weeks before the wedding. I am buying those bulk melting chips and placing them into molds. Once they pop out I will be wrapping them in clear celephane. What is the best way to store completed chocolates? I heard if they are refridgerated they will get dewy and the chocolate could change colour. Should I just store them in my basement?
Post # 3
It’s extremely hard to store chocolates… I would recommend doing them the week of the wedding if it won’t stress you out too much! We have always done ours one to two days before the event, and we put them in tins and they are usually fine.
Post # 4
My mom usually stores hers in coolers in the basement, no ice or anything like that, just in the cooler. She’s been doing it for years and it’s always been fine.
Post # 5
I made my chocolate candy favors two weeks before the wedding which was the manufacturer (of the little disc things) recommendation. I wrapped them up in the celophane bag asap and kept them in an AIRTIGHT container. They were fine at a cooler room temperature. My guests thought they were a nice little treat as the left our wedding. Good luck.
Post # 6
Yup, somewhere nice and cool, but not too cold so that they get condensation on them. Then you will get cloudy white “blooms” on them. The blooms don’t change the taste really, just the look. Too hot and they will sweat.
If you can get your hands on any of those silicone sachet things, they’re good for keeping extra moisture at bay.
This baking site has some really good tips on how to handle chocolate properly, though quite a lot of it relates to tempering, which you probably don’t need to worry about (since you are using melts). If you scroll down near the bottom of the page there is a section called “Typical problems affecting chocolate” which could potentially save you from some disappointing mistakes! 🙂