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Storing Chocolate
Posted: 05 June 2008 12:56 AM   [ Ignore ]   [ # 16 ]
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you may want to taste it first, open a package and see how it looks, too.

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Posted: 05 June 2008 01:47 AM   [ Ignore ]   [ # 17 ]
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Yes, I was going to suggest that too—buy one bar, open & taste it right away, buy more if OK. I like Lindt, how lucky you are to have an outlet!

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Posted: 05 June 2008 11:13 AM   [ Ignore ]   [ # 18 ]
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Thank you Hector and Barbara, I will definitely taste it before purchasing. Yes, I am so happy I have a Lindt outlet nearby.  The store is so beautiful and their displays are wonderful. Doesn’t feel like you are in an outlet. They even carry Ghirardelli b/c apparently Lindt has taken over Ghirardelli.

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Posted: 09 October 2008 06:59 PM   [ Ignore ]   [ # 19 ]
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I’ve just opened my soft cooler bag, which I had stored 5 lbs of Callebaut and 3 of Valrhona, among other things.  And I am perplexed cold!

My wine cellar (55oF) broke in August, so I took the chocolate out, and placed it in my soft cooler bag, left it on the coolest spot of my home, on the tiled floor, about 75oF.  This would have brought the chocolate temperature gradually up.

Then after about 1 week, I took the bag to my florist refrigerator set at 55oF but high humidity!!!!!!!  But all my chocolate was individually vacuum packed with Tilia, so humidity not an issue?

Today, I moved my cooler bag to my computer room, which is set to 62oF, so nice and perfect, low humidity and no decaying flowers!  I inspected the chocolate and it is BLOOMED!!!!!!!!!!!!!!!!  I am so sad, my Valrhona coins are no longer shiny brown.

Also, 2 “nuggets” of beautiful Michael Cuziel chocolate my friend Kathy brought last year from Paris, are molded and green!  These were not wrapped airtight, so the humidity and the decaying flowers must have done its tall.

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Posted: 09 October 2008 10:04 PM   [ Ignore ]   [ # 20 ]
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So your chocolate was vacuum sealed and it still bloomed?  I guess there was too much temperature fluctuation.  You should still be able to use it though.  I would discard the Michael Cuziel chocolate… so sorry :(.

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Posted: 09 October 2008 10:21 PM   [ Ignore ]   [ # 21 ]
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Oh Hector, that is horrible. I can’t believe the vacuum sealing didn’t help.

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Posted: 09 October 2008 10:57 PM   [ Ignore ]   [ # 22 ]
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vacuum seal won’t help bloom.  Bloom happens when temperature fluctuation.  Yes, from ambient 80oF then to cold 55oF, is too much of a drop.  I think chocolate should be stored ideally at 65oF and never under 60oF.  Dark chocolate I say.

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Posted: 09 October 2008 10:59 PM   [ Ignore ]   [ # 23 ]
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I know we are in recession, but I am so temped to get a $1400 vine cellar.  The kitchenaid undercounter model is so lovelly and will match everythign I have, plus it is sized just right for the few wine I store and the few chocolate lbs, too.

I am casting your votes!!!!!!!!!!!  this may be much more defenite than my computer room!

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Posted: 09 October 2008 11:24 PM   [ Ignore ]   [ # 24 ]
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Oooooh, dark is my favorite!  You should be able to melt it “back into shape” smile.  Not really, but you should be able to use it in melted form.

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Posted: 10 October 2008 02:34 PM   [ Ignore ]   [ # 25 ]
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can i suggest storing it in your sock drawer?

no, i’‘m not kidding. wrap it, put it in a tupperware and nestle it in between your socks.

it’s dark, insulated and rarely gets hot due to the oven!

jen

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Posted: 10 October 2008 03:16 PM   [ Ignore ]   [ # 26 ]
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Hector, you are right. Bloom is caused by the change in temperature and vacuum packing will not prevent it. I mis-read your post.    rolleyes  I thought the Michael Cuziel chocolate was vacuum packed and still went bad. Either way, it’s not good news, you should go ahead and splurge and get the wine cooler.  wink

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Posted: 12 June 2009 09:02 PM   [ Ignore ]   [ # 27 ]
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How humid are wine coolers…do the chocolates always need to be vacuum packed before storing in the wine cooler? And Hector, I’m wondering why you keep your white chocolate in the freezer instead of the wine cooler.  Does it help with the shelf life?  Where would you store milk chocolate if you could choose between the freezer and the wine cooler?  I always temper my chocolate before I use it to make truffles, so I would think that fat bloom doesn’t really matter.

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