Valrhona Equatoriale 55% for molding
Posted in: Tech Help, Tips, Tricks, & Techniques
I love it -- it's my favorite couverture at the moment. It produces a great shine and a thin shell. The flavors complement a wide variety of ganaches.
I've been researching how best to store my finished chocolates (fillings + couverture) for up to a week. In my last job we had a beautiful room that was temperature and humidity controlled. Now I'm on the other side of the world looking to start a much smaller operation. I would love everyone'ssuggestions, etc. for storage.We have hot and cold weather, mostly on the dry side.
Here are some options I've researched, but don't know the pros/cons:
--Chest freezer (but how do you control the humity?)
--Wine cooler (this option seems small and is humidity still a problem?)
--Chocolate storage cabinet (I found one on AA -- http://www.aafixtures.com/ -- but it retails for $2400. Has anyone had success making their own? We're pretty handy, so if we need construct something, we're up for the challenge.)
--Cooler (like the ones you take to the ballgame. Again, humidity and temperature control?)
I've read about freezing, but would rather not go that route for now.
Thanks so much for any advice!
Uline also carries the insulated bags. I've started getting the rolls though and making my own to fit the right size. It's much less expensive that way. You can also find mini cold gel packs. They stay cold longer than the ice and condensate much less. If you're able to spend a little extra, you can find ice packs that don't condensate at all (same ones used for pharmaceuticals). Once when I sent lots of product to a very hot place, I made a styrofoam "box" from styrofoam sheets at Home Depot. It worked really really well with the ice packs.
I'm working on a soft cheese filling for a dark chocolate -- I know it may sound odd -- but was curious if others had tried the combination and had any insight into its shelf life? Thanks so much! Jenny