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Question: if I buy the Merckens melting chips and vacuum seal them, how long will they be good?
- Thread starter cheezz
- Start date
cheezz the cocoa butter (for lack of knowing exactly what it is) will reduce.
I've noticed that older chocolate (I keep green & red for the GBHs) are more difficult to melt smoothly as it gets older.
This product "Paramount Crystals" (see link) is a God-send for melting purposes, but you can't use too much or you reach a point of diminishing returns and can actually taste it.
While I didn't notice the chocolate, the ivory color seemed to darken more. I was able to "whiten' it up by adding white icing color, but that seemed to alter the taste as well. Even for a non-edible GBH, it still bugs me if things don't taste right. I've bought the "super-white" but tend to use that up.
You can't overheat chocolate or it will get too thick, so the older it gets the more careful you have to be.
I don't know if vacuum-sealing it will make a difference. Mine were just sitting in a drawer.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=178756
I've noticed that older chocolate (I keep green & red for the GBHs) are more difficult to melt smoothly as it gets older.
This product "Paramount Crystals" (see link) is a God-send for melting purposes, but you can't use too much or you reach a point of diminishing returns and can actually taste it.
While I didn't notice the chocolate, the ivory color seemed to darken more. I was able to "whiten' it up by adding white icing color, but that seemed to alter the taste as well. Even for a non-edible GBH, it still bugs me if things don't taste right. I've bought the "super-white" but tend to use that up.
You can't overheat chocolate or it will get too thick, so the older it gets the more careful you have to be.
I don't know if vacuum-sealing it will make a difference. Mine were just sitting in a drawer.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=178756
Wouldn't you have to worry about water condensation? My Callebaut has a 2-year shelf-life
in a dark, cool area. However, mine is couverture chocolate, not coating chocolate. Mine has to be tempered to harden correctly...cheezz's doesn't. I don't think the ingredients/chemical breakdown is the same.
in a dark, cool area. However, mine is couverture chocolate, not coating chocolate. Mine has to be tempered to harden correctly...cheezz's doesn't. I don't think the ingredients/chemical breakdown is the same.