(Closed) Homemade Chocolate

posted 8 years ago in Food
Post # 3
458 posts
Helper bee
  • Wedding: September 2010

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
10851 posts
Sugar Beekeeper
  • Wedding: September 2010

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
11 posts
  • Wedding: May 2010

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
303 posts
Helper bee

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! 🙂

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