??? About The Chocolate For Cho. Covered Strawberry

Decorating By marion123 Updated 21 May 2008 , 8:51am by Curtsmin24

marion123 Posted 21 May 2008 , 8:07am
post #1 of 3

Hello, I just have a quick question about the left over melted cho. that I have when I make Cho. covered strawberry's,, Can I re-use the choc. again? Can I freeze it or just put it in the refrig? How long can I keep it?

thanks so much

2 replies
Curtsmin24 Posted 21 May 2008 , 8:49am
post #2 of 3

What kind of chocolate are you using? Depending on whether or not it is tempered you may be able to use it again for more strawberries. It also depends on the quality and percentage of cocoa in the chocolate. If its confectionary coating or almond bark you can reuse it either way. Do not freeze it. Chocolate should be stored at room temperature or at a cool consistent temperature. If not it will cause the chocolate to bloom. Fat bloom can be retempered but sugar bloom cannot. You can still use it for other baking needs like cookies, brownies, and even in your frosting. Hth. icon_biggrin.gif

Curtsmin24 Posted 21 May 2008 , 8:51am
post #3 of 3

oh and dark, white chocolate, and cocoa powder can be stored up to one year. Milk will not last too long because it contains milk solids.

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