Freezing Chocolates
@george-trejo
11/24/10 10:15:10
41 posts
updated by @george-trejo: 04/14/15 04:03:44
@george-trejo
11/24/10 12:28:08
41 posts
Hi Lana, thank you for your information, which is exactly what I was looking for. Could you clarify a few things for me. Like Gap, I have problems with the Australian heat and I am just a beginner, embarking on starting my small chocolate business - so proper freezing practice would be most helpful.
"I make several frames a week of the same flavour and then package them in bulk boxes. Each bulk box has 5 layers and holds a total of 244 chocolates"
- Did you freeze your 'frames' (I assume that these are slabs of ganache poured into frames?) without cutting into pieces, or are they cut into 244 pieces?
- If cut, are they also dipped into chocolate?
- I'm also guessing that you don't actually freeze the actual frames? I use plastic stackable frames.
-The boxes from Nashville that you use are strong enough to withstand the vacuum packing?
I have frozen slabs and balls (from silicon moulds) of ganache, so when thawed out 24hrs in fridge, then 24hrs in room temperature, I THEN cut and enrobe. I know that one can freeze enrobed pieces, but I am concerned with damage done to the surface or chocolate transfer pattern used. I would really be pleased if you have done so successfully! Thank you again for your very useful information.
@ruth-atkinson-kendrick
04/03/13 19:46:41
194 posts
I also freeze finished chocolates. I use snap n seal containers. I freeze enrobed pieces with transfer sheets (not still attached) and molded pieces with no problems. One thing to consider, some flavors intensify when frozen, such as chili peppers. I do one piece that has habanero and I don't freeze that one as it is unpredictable.
@susan-van-horn
04/05/13 10:33:42
32 posts
Lana & Ruth ~ When I have vacuum packed my finished rolled chocolates, the "vacuuming" has ended up cracking the shells. Now, I didn't have them in layers in a box, either. I am just wondering if putting them in boxes will help mitigate this problem. Do you stop the vacuum process when the bag is really tight around the box or ??? How can you tell when to stop so that I don't crack the shells? I would love to be able to vacuum seal my finished pieces. It would save a boatload of time and last minute orders would be so much easier to fill. Right now, I have opted to vacuum seal the rolled balls and that works fine.
@susan-van-horn
04/05/13 16:00:41
32 posts
Thanks so much, Lana. Yes, I do put them in a FoodSaver bag, single layer, and then vacuum seal it. This is the information I needed! Perfect!
Again, thank you Lana for your invaluable advice. I think for the nut covered truffles, I will freeze the already rolled ganache pieces, then dip and cover with nuts when needed so as to keep the nuts intact as possible... as unlike your pecan pieces, they are not candied.
@valerie-herskowitz
05/22/13 06:49:09
14 posts
I follow the freezing direction from Peter Greweling's book (Chocolates & confections - formal, theory, and techniques for the artisan confectioner) which works really well: 1. Pack the chocolates in sturdy containers and fill as much as possible (the less air there is, the less chance of condensation), then vacuum pack the container if possible. 2. put in fridge for 24 hours, before putting them in the freezer (this prevents sudden contraction and possible cracking). Defrost 2 days before intended use: 1. its important to transfer from freezer to the fridge and leave the chocolates there for 24 hours where they can be slow-thawed and not crack from thermal shock. 2. From fridge, take chocolate into room temperature, leave for 24 hours to ensure that they reach room temperature before opening pack - this helps prevent condensation and hence sugar bloom.
@paul-john-kearins
08/04/13 16:13:14
46 posts
updated by @paul-john-kearins: 01/28/15 04:58:30
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