How to store chocolate products
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- Опубліковано 20 лис 2016
- Bad storage will have a negative impact on the quality of your finished product. To prevent this from happening, Callebaut chef Alexandre Bourdeaux shows you the ins and outs of the proper storing procedure.
I hate to tell you at Callabeau, but I was attempting to get back into the cake business 3 years ago and bought 2 11 lb bars of Dark Chocolate and White Chocolate...then everything changed and they sat in my cabinet until 2 weeks ago...why I didn't know chocolate turns bad, I have idea but when I tried to melt the white chocolate which had never been opened, I was surprised when it wouldn't melt... so I got online and my heart sank finding out it and the dark chocolate and other chocolates I had yet unopened, were now OUT OF DATE and bad...and I had to throw all of them away... I understand lessons learned, but it sure hurt to have to toss them away. I am now back in business and will be very careful about how I handle chocolate from now on...
several people are used to say about 17° C as the ideal temperature, but I assure to everyone that depends on the kind of cocoa origin (trinitario, crioulo, catongo, madagascar, joia do pedregal, ruby, forastero, etc..) and about 18° /18,5° is still a valid temperature indeed. You cannot just allow to go 19° C degree or above. As mentioned at the video 14°-18° it works greatly of course. 17° C is very cold for human body, mainly at large areas, within a few persons inhabiting. while 18°C (yes just 1°C does so much difference to human body) is ideal as for chocolates and others patisseries as for human body.
Amazing idea 👌 👌 👌 👌
why does 100% dark chocolate sometimes have stale white bits in it while other times it comes smooth black/brown with little to no white bits?
How long can they store for?
Thank you, what type of DAGARD room you have used to store the chocolates in the end of the video, is it a special fridge or just an air conditioned insulated room ?
You can store at a opened metal bookshelf alike. at room temperature (just assuring the local temperature will be between 14° and 18° Celsius). I recommend 16° C if not used all the time by the people; and 18°C if used all the time by the people; thus avoiding flu and others human diseases and disorders. while at same time still keeping chocolates stored properly.
Thank you so much, please share more information about how to store them, thanks
What if you want to export chcoolate
sir is this chocolate factory in dubai if yes i rlly want to deliver the chocolates please answer soon and where is it located
Hi. Can i store them in a wine cooler?
Where could i keep them if not?
Thank you
What is an ideal temperature for storing (dark) gianduja chocolate? Thank you for your videos.
Hi Craig! Thanks for your question! Ideally chocolate creations are stored in a fridge between 14°C and 18°C, and humidity of 60%, for perfect conditionement. All our tips&tricks are to be found here, in case you would want to gain any more knowledge on this topic: www.callebaut.com/en-GB/chocolate-video/technique/storing
Good luck!
Hey man
But what if the filling inside has to be in the fridge?
in the home how i keep them
in a cool, odor free place?
How many months/weeks a chocolate spread would last if you put a soy lecithin on it?
P.s-thank you for the video
Hi chef, i have a questions why does my bonbon become sweating/ condensation after unmoulding the Bonbons eventhough i unmould it in 24c room temperature? Here in my country the weather is too humid 30c and above😭
From my experience, the cause is humidity in your fridge... Your chocolate will turn white 😭 some home refrigerators are too humid inside same with commercial ones ( where you store your finished products). So if you have no other cooling alternative , try putting your mold inside a ''boite hermétique '' (tupperware box )
Is there any chemical to improve shelf life????
How many months can we store them ?
Hi Vikas. Thank you so much for your question. The answer however is a bit more complex - as the length of time to keep the chocolates depends on the filling inside. If you want to get more educated on shelf life theory, we strongly advise you to join a course at one of our chocolate academy centers - for all locations and course dates: www.chocolate-academy.com Best regards!
Sir
Which type of mould you use silicon or plastic?
It is very difficult to un mould chocolate from plastic mould any way to do it easily
Hi there! Thanks for your questions. The moulds used in this movie are made of polycarbonate - a material which is often used for bonbon moulds and you'll easily find a supplier in your neighbourhoud that will be able to sell you these. Good luck with the mouldings and don't hesitate to get back to us if some things wouldn't work! Best regards from the Callebaut team!
Thank you so much ☺
Is any particular brand for these moulds?
@@madhvibhagvani ,
If your chocolate is properly tempered you can easily d -mould from any mould
@@madhvibhagvani if u want to go for the best it's chocolate world mould if u living in India u can buy from Ipfkart.com
When I keep them outside its get soft what to do please suggest how to store.without refrigerator. I'm from delhi and I am starting my chocolate business please advice me sir
Hi, i do have the same matter. I'm from Indonesia which has a warm weather. I just started to make chocolate bark using callebaut since callebaut tastes good with the good price too. I want to sell them but I found it soften too fast in room temperature. Please I need to know how
how to shine my chocolate
Hi, ...plz guide me.... How to avoid moisture from compound chocolate aftr unmold...... And .... The best way to store compound chocolate
HI there! In principle there's no difference in temperature for genuine chocolate or compound. We would just advise to be careful with temperature change. If the chocolates are stored at 4°C then un-moulded in an environment where it is 20°C - then that is where the moisture is coming from. There should ideally be no more than 8°C difference to avoid the moisture on the outside of the chocolates. Ideally the chocolates would be stored at 12°C when made, then stored at 16°C to avoid moisture problems. Hope his helps! Best regards!
Callebaut Chocolate thnk u sooo much for ur ..precious reply sir
Callebaut Chocolate.... In this temp ,( that u told me.)..... What is the right way to keep compound chocolates...
Wrap in Cling film?? Foil wrap? Open?? Or any other way ??? Actually v r planing.. For our chocolate business.... But m geting confusion ...how to keep chocolates in shop ...
Ideally they should be covered when they are stored in bulk in the fridge to avoid going white from sunlight for example. Cling film is not advisable as it tends to leave marks on the chocolate, foil is better at keeping smells out from cardboard boxes for example but for individually wrapped items storing in bulk would be better just placed inside a plastic box and covered with a lid. In the shop they can be non-covered as the turnover should be high enough that they are not exposed for more than one week.
Callebaut Chocolate thnk u soo much for ur replies Sir...
M sorry... Still i have question mark...
Ok, i tell u ,how i made...