jakesnana Posted March 23, 2009 Share Posted March 23, 2009 I have a large block of chocolate bought from a local bakery that just closed. Other than grating it and freezing it I'm at a loss on what to do. Does anyone have any ideas?! Could it be canned some way...don't laugh if thats a stupid question. I'm gigling to myself as I'm 55 and don't no what to do. Help!!! Thanks for all comments yall, Rhonda Link to comment
Canned Nerd Posted March 23, 2009 Share Posted March 23, 2009 It is important to keep it cool and dry, away from moisture, bright light, heat and odors. Refrigeration is not recommended. I've never had the need but vacuum sealing might be a good remedy, if you have a FoodSaver or wrapping tightly in plastic wrap. I am assuming you are talking about unsweetened baking chocolate and not milk chocolate. Link to comment
Crazy4Canning Posted March 23, 2009 Share Posted March 23, 2009 I would cut it into bricks and put into glass jars, vacuum seal-bags or the like, maybe pre-measured. I would NOT freeze it just wrapped in paper or cellophane because odors can get in. Link to comment
Christy Posted March 24, 2009 Share Posted March 24, 2009 Wait, chocolate can be kept? It does not have to eaten within 48 hours after entering the premises? For dire emergencies we have very dark 78% choolate in deep storage. In a container with lid, together with other completely dry goods. Some has been there for over 4 years, in a dark room with reasonable consistent temperatures. I'd not try canning or freezing it either. It's pretty stable as is providing no big temperature changes occur. Link to comment
jakesnana Posted March 24, 2009 Author Share Posted March 24, 2009 Thank you all. I will seal the chocolate and then store in mylar bags and a bucket. Maybe over kill but better safe than sorry. Yall are good.... Link to comment
Cat Posted March 24, 2009 Share Posted March 24, 2009 My family doesn't know chocolate can be stored. They don't know I have any. They also don't know about the bag hidden in the cupboard right now. Do you really think any chocolate would be there when I needed it if I didn't hide it??? NO, DEAR... CHOCOLATE CAN'T BE STORED FOR ANY LENGTH OF TIME... Link to comment
Violet Posted March 24, 2009 Share Posted March 24, 2009 What kind of chocolate ? There is a recipe for canning chocolate raspberry spread. Otherwise, I would seal tightly and freeze it. I keep frozen chocolate all the time. That way it doesn't melt in the summer heat. Link to comment
jakesnana Posted March 26, 2009 Author Share Posted March 26, 2009 The chocolate is unsweeten bakers type. The block is about 2 inches thick and it was cut into smaller chunks by my Dh. I freeze chocolate bars from the store and they do fine. This chocolate won't last long when one of our members gets on a baking tear. Link to comment
Violet Posted March 26, 2009 Share Posted March 26, 2009 That will work in the raspberry chocolate spread if you decide to can some. Recipe is from Sure Jell site. Link to comment
Leah Posted March 26, 2009 Share Posted March 26, 2009 Is one of these it? The first one uses liquid Certo, the second uses powdered Sure Jell. ---------- http://www.kraftfoods.com/kf/recipes/certo...read-62802.aspx http://www.kraftfoods.com/kf/recipes/surej...read-62809.aspx Link to comment
Violet Posted March 27, 2009 Share Posted March 27, 2009 It is the second one with the powd. pectin that I used. It was good on icecream and in yogurt. Not real sweet. I think strawberry would be good, too. Link to comment
jakesnana Posted March 28, 2009 Author Share Posted March 28, 2009 Thank you both for the links and and suggestions. Raspberry and chocolate yummy! gotta give that a try. Link to comment
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