Custom Molded Chocolate – Beginner’s Course Part 9
Custom Molded Chocolate – Beginner’s Course Part 9
Once your candy is finished and out of the mold, unless you intend to devour the entire batch immediately, proper storage techniques need to be followed to maintain freshness and eye appeal. Some quick tips for this include:
All candy must have time to return to room temperature before packaging, especially if you used the refrigerator or freezer method of set-up. The coolness of the chocolate, when placed in a plastic bag, will create “sweating”, called condensation. Trapping your piece of chocolate inside a package with all this moisture only leads to …