Post # 1
I’m doing chocolate candy melts in the shape of seashells. Easy enough, right? But when the mold only makes so little at a time it’s gonna take forever to make enough for 100 favors (I want to put at least 4 in each bag). I want them to be fresh, I don’t want to start now and leave them in the freezer for a month. My unemployed SIL refuses to help (she’s home all day, ALL DAY! So it’s not like she doesn’t have the time). Of course I’d buy the supplies for her, she wouldn’t have to pay for them herself.
Is it trashy to serve chocolate that was sitting in the freezer for a month? I was gonna make them 1 or 2 days before. I don’t have a lot of free time. What should I do?
Post # 3
- Wedding: November 2011 - Florida Aquarium
To be honest, I took a sick day to do my favors. It was the best decision ever!
Post # 4
I don’t see anything wrong with it being in the freezer for a month. It’s not like its sitting out collecting dust. Sometimes you have to do what you have to do. Better to get it done a month early than be stressed the week of or potentially not gettig them finished in time!
Post # 5
I think your sanity is way more important than slightly fresher chocolates. Just do them now and freeze them. As long as you thaw them out in the fridge a few days in advance, I don’t think guests would even notice the difference.
Post # 6
I’d experiment with making some and seeing how they freeze. I can’t imagine it would do anything to the taste and it would certainly be easier getting them out of the way early.
Post # 7
@Aquaria: when is your wedding date? how long will they need to be stored?
you aren’t really supposed to put chocolate in the refrigerator or freezer. chocolate can be stored in a cool dark place for more than a month. just ensure that the chocolate is wrapped up very well in foil or plastic and then sealed in an airtight container. chocolate can take on other flavours so don’t put them near the stored onions or garlic or any other foods.
i would take a saturday or sunday to work on the whole batch.
Post # 8
@mypinkshoes: it’s Saturday, June 1. I didn’t know you’re not supposed to freeze chocolate. I always keep my chocolate in the freezer. I’m working the entire weekend before. But if I make a few every night after work for that week it would be ok? You don’t think they would go rancid?
Post # 9
I’m planning on making half of my chocolates this weekend for my June 8 wedding. From my research they will easily “keep” got 4-6 weeks. Store them in a cool, dry place (that doesn’t have any funky smells such as a closet with candles). I’ve read that storing them in the freezer could cause them to get that white flaky look. All of this is just based on my extensive research though, not actually doing it. I don’t have time to make all of them closer to the wedding so I guess at this point I’m just hoping they all store okay.
Post # 10
@Aquaria: you will be fine. invest in a good airtight container. freezing or refrigerating chocolate can make them turn white. you don’t want that. perhaps you can get another chocolate mold and make 2 batches at the same time. this will speed up the process.
just store them sealed in a cool, dry place away from anything with a scent.
Post # 11
Chocolate freezes really well. If you use good chocolate no one will be able to tell! Make a day out of it. Have some friends over and have some wine and work on it as a group. You will get allot more done and enjoy your time together.
Post # 12
Chocolate blooms, or discolors, when it’s frozen. Can’t you just buy another mold or two and make more in A batch?
ETA the bloom/discoloration happens when the butterfat starts breaking down on a molecular level. It starts to separate and rise to the exterior . This happens with extreme cold or extreme heat and tends to be more of a problem with higher-quality chocolate that has a higher butterfat content. So it’s more of an issue with European chocolate than with American chocolate that has a lot of artificial ingredients and oil instead of cream and butter.
Post # 13
@ItWasntMe: +1. You won’t risk anything by experimenting and trying it out beforehand. See how it goes!
Post # 14
I’m concerned about freezing your chocolate or even subjecting it to a temperature cold enough to keep your other food from perishing in your fridge. The temperature at the candy store (e.g. Godiva) is not quite as cold as your fridge and especially your freezer. As PP pointed out, chocolate will “bloom” and it’ll look kind of gross even though it’s still safe to eat.
I personally would buy a bunch of molds and do them closer to the date (so they’re fresher). See if your Bridal Party and Fiance can help.
Post # 15
the molds are cheap. by several because you will have to wait for the chocolate to set. i’m not sure if you are planning on using real chocolate or the candy melts. real chocolate is a pain to handle so make sure you melt and temper the chocolate properly or you will drive yourself crazy. candy melts are easier to work with, comes in several colors, but taste awful.
i don’t see why making them ahead of time will harm them. have you purchased your chocolates? they’re sitting there anyways. don’t subject real chocolate to extreme temperature changes. although chocolate bloom doesn’t affect taste, it’s not as pretty.
Post # 16
They wont go bad in the freezer but for some reason I thought that maybe the freezer does two things to chocolate. 1. it can get a white film on it. (not toxic or anything just can look bad) and 2. when you take it out the chocolate can “sweat” and if there are colors or whatever you can get some condensation in the bag. If you put them in the fridge they might be better than the freezer and they would stay good for a month.