How to store homemade chocolates
November 11, 2009 1:36 PM Subscribe
How can I tell what sort of homemade chocolates are safe to store at room temperature?
posted by MeghanC to food & drink (8 answers total) 3 users marked this as a favorite
Every year at the holidays, I make a bunch of assorted chocolates to give away as gifts. Previously this has been mostly limited to chocolate bars, chocolate-covered things, and things like coconut haystacks--things where all of the ingredients are safe to store at room temperature.
This year I'm looking to expand, but I'm having a hard time figuring out how to safely store things.
I'm hoping to make an assortment of truffles--the sort where you mix cream and chocolate, and then dip the ganache center into chocolate to coat it. Looking at recipes, I've seen everything from "store in the refrigerator" to "store at a cool room temperature". My house is kept at about 55--is that sufficiently cool? Does it change things that most of the recipes I've found are for uncoated truffles?
I'd also love to venture into things like bacon chocolate--would this need to be stored in the fridge? Cold storage isn't really great for chocolates (I'd rather they not bloom) and this would make them difficult to ship. Bacon chocolate bars aren't unheard of and are sold in supermarkets, so clearly there's a way to make them that leaves the chocolate shelf-stable, but is it something that can be accomplished at home, or does it only happen through the magic of factories and industrial equipment?
Obviously things like caramels (made with cream) can be kept out, but what about things like buttercreams?
Googling is getting me a lot of recipes and information from various chocolatiers about how to store their chocolates, but not a lot about storage of home production. Any tips, links, or opinions would be greatly appreciated.