I am certainly not in the same league as you guys, having just started an infinitesimal small home based business in a tiny country town south of Sydney, Australia... but I have been awed at the most informative, generous, intelligent and useful material in this discussion. Its the type of advice one would usually pay a lot for, IF one could find it.
My admiration and gratitude, alas, is all that I can contribute at this stage! Again, thank you heaps!
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.
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.
Ruth and Lana, thank you both for being so helpful! I'll let you know how I go!
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.
