Hi there, I'm looking for info on storing my coverture. I currently pour it out of my grinder and…
I'm looking for info on storing my coverture. I currently pour it out of my grinder and into stainless steel hotel pans with lids and then store that in my cold storage which is around 65degree F. I am storing roughly 20 kg at a time per flavor. I am wondering though if I should be:
1: tempering it first (which would be quite difficult and add a whole step to my process)?
2: storing it in a sealed container somehow blocking it from oxygen? I am not sure at all how to achieve this. Do makers generally bag up their chocolate? Or use plastic bins that seal better?
And when stored this way does it degrade the chocolate? I am remelting it and then tempering when I am ready to mold bars, and so far over the 2 years it seems fine, but I just wonder what other folks do? It also is hard to remelt because it is a large block and I wonder if I should be molding it up somehow, or pouring onto thin sheets and then breaking it apart? I am also starting to sell the chocolate blocks wholesale and wondered if it is common practice to mold this into blocks? And if so do I have to temper it? I am pouring it into sheet pans and cooling in my cooling cabinet and then cutting it into blocks and storing in a hotel pan like the rest of my chocolate bases. I was excited to sell bulk chocolate for the very reason that I don't have to temper it and mold it, so is this acceptable?
Any info about any of this would be appreciated. Thanks in advance. I live in the middle of nowhere so not many folks to talk chocolate with.