Shelf life of chocolate sauces

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Juliana Renno
@juliana-renno
08/20/13 03:58:47AM
1 posts

Hello! I have been trying to find a thread on chocolate/truffle/caramel/sauces shelf life issues and I am having a hard time. Does anyone "bottle" their chocolate sauce and/or caramel? If so, how is your process? Do you do a water bath? Pressure cooker? No "canning" at all? What is your self life? I just can't find specific information about this...I have been making a chocolate sauce that would be a great product to sell around Christmas time, but I would like to make it safe...Thank you!


updated by @juliana-renno: 04/16/15 11:51:42AM
Ruth Atkinson Kendrick
@ruth-atkinson-kendrick
08/20/13 09:15:24AM
194 posts

Talk to your people at Oregon State. You have to be concerned with the water activity and possibly using a small amount of preservative. If you pack at 180 degrees and have your aw low enough, you SHOULD be ok. Wouldn't want that liability without the experts advice.

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