Is there a preservative i can buy and use in homemade chocolates?!
Hello, im making homemade chocolates for people this christmas!. I did a test run and they tasted good, at first, but after literally 2 days (some refrigerated and some not) they went crumbly and white!. Can anyone tell me why this happened and if there is anything i can do to stop it happening!?!? ( they were just normal chocolates, no filling etc!.)
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
You shouldn't need to add preservatives; most chocolate is full of them already, and even if you buy the top-notch stuff (which is not full of preservatives), it shouldn't perish that quickly!. I'm guessing you were sold a batch that had been mishandled at some point!.
There are a few things that could cause your chocolate to perish like this!. It could have been stored in a place that's too hot (chocolate should never be stored anywhere where the temperature is likely to exceed 20°C); it could have been heated too quickly when you melted it; it could have gotten too hot when it was melted; it could have cooled too quickly; or it could simply be old stock (or it could be a combination of these things)!.
The main thing with chocolate is quality!. There are many different grades, each for a different purpose (and some is just plain shoddy workmanship)!. For making home-moulded chocolates, you want the finest grain available!. Buy it from a reputable supplier with air-conditioned facilities!. Store it in a dark cupboard or fridge!. Heat it slowly, work it quickly, and cool it slowly!.Www@FoodAQ@Com
There are a few things that could cause your chocolate to perish like this!. It could have been stored in a place that's too hot (chocolate should never be stored anywhere where the temperature is likely to exceed 20°C); it could have been heated too quickly when you melted it; it could have gotten too hot when it was melted; it could have cooled too quickly; or it could simply be old stock (or it could be a combination of these things)!.
The main thing with chocolate is quality!. There are many different grades, each for a different purpose (and some is just plain shoddy workmanship)!. For making home-moulded chocolates, you want the finest grain available!. Buy it from a reputable supplier with air-conditioned facilities!. Store it in a dark cupboard or fridge!. Heat it slowly, work it quickly, and cool it slowly!.Www@FoodAQ@Com