Freezing Moulded Chocolates

Sugar Work By thesweeterside Updated 30 Jan 2007 , 8:55pm by smbanda

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thesweeterside Posted 22 Jan 2007 , 5:48pm
post #1 of 6

I am getting married in October and I would love to make moulded chocolates for the dessert table. My question is this, how far in advance can I make them? How do i freeze them without the chocolate turning white? I'm asking for solid and filled chocolates. Thanks in advance.....

5 replies
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JoAnnB Posted 22 Jan 2007 , 7:20pm
post #2 of 6

freezing chocolate will cause them to bloom-turn white.

If they are simply molded, not filled, you can do them several weeks in advance as long as they are carefully stored to protect them from light, dust and heat.

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1dessertdiva Posted 22 Jan 2007 , 7:46pm
post #3 of 6

Hi,

I don't want to seem contrary, but you can freeze chocolates.
As long as you wrap and package properly, and that the chocolate is of good quality and temper.

Simply layer chocolates in a small cardboard box with greaseproof paper in between all chocolate layers as well as the top layer.
Then wrap with plastic wrap extremely well (several layers) then wrap once in foil.
This can be frozen for 2-3 months without altering the quality as long as you have a decent freezer.

When ready to defrost, remove from the freezer and place in the fridge for 24 hours, then unwrap and store at cool room temp in the box till ready to use. (within 1 week )

If at all unsure about your chocolates or freezer try a test batch first, I would always err on the side of caution.

I hate to contradict anyone on this site and someone with whom I share a hometown, and thought twice about posting, my sincere apologies to JoanneB.
It is much more common for chocolate to bloom or have issue in the freezer I can see why it is generally not done.

I worked for a Chocolatier and this is the method he has used for forty years, with great success.

I hope this helps, and I truly hope this did not appear rude in any way.

Sincerely,

1dessertdiva

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JoAnnB Posted 22 Jan 2007 , 9:03pm
post #4 of 6

Hey no problem. My mistake. There are so many variables with chocolate, and I think tempering is the key.

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thesweeterside Posted 23 Jan 2007 , 6:23pm
post #5 of 6

Thank you so much. I think I will try a test run, since I do have a few months till the wedding. Wish me luck!

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smbanda Posted 30 Jan 2007 , 8:55pm
post #6 of 6

just wanted to share my experience.... I booked a wedding in July.... in TEXAS... and they wanted chocolates and chocolate covered strawberries instead of a grooms cake. Yeah, what was I thinking. It was one of my first jobs and a good friend, so it was hard to say no. I also had never done this large of an order of chocolates. I figured I had no choice but to freeze them. I did a trial run before saying yes. In the end it all worked out fine (of course I did the stawberries the day of the wedding).

I put the chocolates in small gladware containers with parchment between each layer. Then we sealed each container with one of those vacuum food sealers. The ones served at the wedding were no more than 2 months old. But I had extras left in my freezer for longer than that and they still tasted fine after 3 or 4 months.

This is a picture from the wedding, unfortunately I only got one picture and its not that great. I was running so late that day!!! Darn Strawberries!!!

http://www.sweetfinaledfw.com/Handmade%20Chocolates/candy2.jpg

I do agree that there are so many variables when making chocolate and it would be best to do a trial run. Decide what you want to have at the wedding, make it in advance with the exact chocolate you plan on using and freeze it exactly like you plan on freezing it. See how it does. One different ingredient or a different brand of chocolate could make a huge differnece.

Also remember to get you containers airtight and be careful about what else is in the freezer. Chocolate absorbs other odors and flavors.

Susan

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