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.
Shelf life of chocolate sauces
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 09:51:42
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@kapil-jain
• 8 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
You can get written your message on chocolates and can get customized your chocolate bars by selecting the desired ingredients.
for more details
@colorchocolate
• 8 years ago
FOR SALE / BARGAIN / FINE CACAO LIQUOR, COLOMBIA ORIGIN
Enjoy a delicious premium chocolate from the Boyacá region of Colombia, considered among the best in the world. We offer a 200 kilograms lot of pure origin cocoa liquor, fair trade / ethically sourced. N o other ingredients added.
The price for this high quality product is as follows:
1 kg - US$ 13
100 kg - US$ 12 per kilo
200 kg - US$ 11 per kilo
Inquires: equalcolombia@gmail.com
- See more at: https://www.thechocolatelife.com/colorchocolate#sthash.JFDWYFuK.dpuf
- See more at: https://www.thechocolatelife.com/community/forums/my_posts/18453/fine-cacao-liquor-colombia-origin#sthash.2pUq4Eu3.dpuf
@clay
• 8 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 8 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.