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The Chocoholics Thread
- Thread starter Shrek
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- chocoholics thread
Goosey
.
Goosey
.
Me too, great with a glass of milk
Goosey
.
not sure, who gives a hoot, tastes good.
True but chocolate from the fridge tastes like a cold block of nothing.
chocchillimango
Well-known member
Never store chocolate in the fridge or freezer if you can avoid it.
If you do, keep tightly wrapped and in an airtight container to minimise exposure to moisture and condensation.
Chocolate keeps best at 15-17C and around 55-60% relative humidity.
Plain chocolate bars keep for ages in a dry pantry.
Made up chocolates keep best at the above conditions. A wine fridge is ideal in fact
Shelf life of handmade fresh chocolates/pralines/truffles varies quite a lot but are best consumed within a week of purchase.
I don't know if D'Anvers make their chocolates by hand anymore or use machinery and do it in bulk. Some chocolatiers now make bulk batches and freeze them and thaw them out in small batches to put up for sale.
I think this really messes with the final product and you can really tell. Cacao in Melb does that. It's become a bit of a factory
Ganache Chocolate still make their chocs by hand and put them out fresh for sale. Arno Backes is da bomb .. love that man
If you ever come to Melb, Tad Lombardo at Prahran Market is also magnificent. Like me, he makes limited ranges every week but his creations are sublime. A very talented guy.
If you do, keep tightly wrapped and in an airtight container to minimise exposure to moisture and condensation.
Chocolate keeps best at 15-17C and around 55-60% relative humidity.
Plain chocolate bars keep for ages in a dry pantry.
Made up chocolates keep best at the above conditions. A wine fridge is ideal in fact
Shelf life of handmade fresh chocolates/pralines/truffles varies quite a lot but are best consumed within a week of purchase.
I don't know if D'Anvers make their chocolates by hand anymore or use machinery and do it in bulk. Some chocolatiers now make bulk batches and freeze them and thaw them out in small batches to put up for sale.
I think this really messes with the final product and you can really tell. Cacao in Melb does that. It's become a bit of a factory
Ganache Chocolate still make their chocs by hand and put them out fresh for sale. Arno Backes is da bomb .. love that man
If you ever come to Melb, Tad Lombardo at Prahran Market is also magnificent. Like me, he makes limited ranges every week but his creations are sublime. A very talented guy.
chocchillimango
Well-known member
It's a totally different thing if you keep Kit Kats and other candy bars in the fridge. There is barely any chocolate in there anyway so doesn't really affect them at all.
White_Lie
Look at Moi, I'm a Kunce
Will have to give it a try next time I'm over there. Used to go to Koko Black every visit but since they opened up in Perth, it lost some of its appeal
chocchillimango
Well-known member
Arno Backes of Ganache started Koko Black but sold it some years ago when he split from his biz partner. It has become more "factory like" since and the chocolates are not as good anymore.
Sometimes growing the business too big can have a real downside on quality. But then, it all depends what the owners want to achieve.
I will always want to keep mine small so I can control the quality and keep my chocolates a bit unique and special (I hope).