A Question About Chocolate

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Permalink Reply by Connie Taft on August 23, 2011 at 1:59pm

Hey Ken, I would first off recommend that you do not freeze chocolate but refrigerate it. It sound like it was in the freezer to long and therefore developed moisture and is sweating. I would not wipe it off because you will probably yuin the design. At this point there isnt much to be done.Just remember next time to put it in the refrigerator and it will set and give the chocolate a shiny look and will not sweat. Also lust dust is a great way to cover mistakes. I work for a company called PhotoFrost and we manufacture edible sheets and inks for cakes, cookies chocolates etc. Please let me know if I can assist you in any way or send you a sample pack of our product. thank you  Stephanie at letsdecorate@photofrost.com

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Permalink Reply by Kentastic Cakes on August 23, 2011 at 2:16pm

Hi Stephanie,

 

Thank you for the good advice.  I would love a sample of your product.  What's the best way for me to get it?  thanks again.

 

Stephanie Crawford said:

Hey Ken, I would first off recommend that you do not freeze chocolate but refrigerate it. It sound like it was in the freezer to long and therefore developed moisture and is sweating. I would not wipe it off because you will probably yuin the design. At this point there isnt much to be done.Just remember next time to put it in the refrigerator and it will set and give the chocolate a shiny look and will not sweat. Also lust dust is a great way to cover mistakes. I work for a company called PhotoFrost and we manufacture edible sheets and inks for cakes, cookies chocolates etc. Please let me know if I can assist you in any way or send you a sample pack of our product. thank you  Stephanie at letsdecorate@photofrost.com

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Permalink Reply by Karen Marie on August 25, 2011 at 8:51pm

Hi Ken;

When making chocolates in molds you refrigerate them to firm them up so you can remove them. You only leave them in for no more than about 10-15 minutes. As soon as you see the chocolate come away from the mold you turn them over, tap te mold on the table and they should come right out. If they dont  place them back in the fridge for a few more minutes. The reason your chocolates got wet is they were in the freezer too long and your kitchen was too hot You should never work with chocolate above 75 degrees because it will cause the chocolate to begin coming out of temper. You should not store the chocolates in the refrigerator because the humidity will make the chocolate bloom and will make them have grey streaks. It is just a cosmetic thing, the chocolate will still be good but it wont look very nice. I would recommend storing them in airtight containers wih parchment paper in between layers. And keep them in the coolest part of the kitchen but not in the refrigerator. Any long storage for bulk chocolate should go, wrapped very tightly, in the freezer. As long as you haveno airspace inbetween the chocolate and the wrap you candefrost at room temp.

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Permalink Reply by Giovanna Dibenedetto on October 26, 2011 at 11:38am

i see you posted this a couple of months ago so my advice here is simply for future information. i mainly decorate with chocolates and such so have some experience. i learned early on not to put them in the freezer to set, there is no way to get the sweat off without it affecting the glossy look of the chocolates.  put them in the fridge next time and then you can put them directly on the cake.  hope this helps and that your cake here turned out great.

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