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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
2018-10-28
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Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
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Storage and shelf life of chocolate / couverture

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Storing chocolate and couverture correctly

When storing chocolate couverture, there are a few things to bear in mind to ensure that it retains its quality for as long as possible.

Temperature

Chocolate or couverture is very sensitive to heat. The ideal storage temperature for chocolate is 18 ºC. This temperature should also remain as constant as possible.

Moisture

As chocolate couverture is sensitive to moisture, it should always be stored in a dry place.

Odour

Chocolate / couverture absorbs foreign odours very quickly, so it should never be stored near strong-smelling foods.

White chocolate in particular is very susceptible to foreign odours. To avoid a change in odour, the chocolate should be stored as airtight as possible. Make sure that the packaging is odourless.

Light

Chocolate / couverture also does not tolerate light well and should be stored away from it. Oxidation occurs when chocolate comes into contact with air and light. The fat contained in the chocolate dissolves, resulting in a change in flavour and an unpleasant odour. The cocoa components of chocolate contain natural substances that delay the oxidation process. Chocolate with a higher cocoa mass content is better protected than milk chocolate. White chocolate contains no cocoa solids and therefore has no protection at all, making it particularly susceptible. To prevent oxidation, the chocolate must be stored in a dark and airtight place

Refrigerator storage

For all those who prefer to enjoy their chocolate from the fridge: To each their own, but this preference has more to do with a reduced sensation of sweetness due to the cold (perfect for cheap, sugary chocolate) than with good chocolate storage. Once opened, chocolate in the fridge is exposed to strong temperature fluctuations, a lot of moisture and the often strong odours of the rest of the fridge contents. There is actually no worse place to store chocolate! If you still prefer to enjoy your chocolate cold in the future, it is better to put it in just before eating and avoid storing it in the fridge for a long time.

How do I store my leftover couverture?

Haven't used up all your chocolate or couverture yet? No problem! Pour the still liquid, tempered chocolate / couverture onto a sheet of baking paper and spread as thinly and evenly as possible using an angled spatula. Then place the baking paper in the fridge for approx. 10 minutes, or on the balcony in winter, until the chocolate has cooled down.

Once the chocolate or couverture has set nicely and is shiny, it can be broken into small pieces and melted again during the next production run or even used to inoculate the already liquid chocolate.

If the chocolate or couverture has set unevenly after cooling and has grey spots, this is not a problem at all. Break or cut the greyish chocolate into pieces and pack it in an airtight container until it melts again. This greyish chocolate should not be used for inoculation, but can be melted in a tempering device or over a water bath and inoculated with new couverture pieces.

The chocolate / couverture can also be stored in the tempering unit straight away, but it takes much longer to melt as a block.

Shelf life of chocolate | couverture

If the chocolate couverture is stored in an airtight container protected from light at a constant temperature of 18 ºC, the chocolate will keep for a very long time.

Dark chocolate

Dark chocolate has the longest shelf life, usually at least 2 years.

Milk chocolate

As milk chocolate contains a large proportion of milk powder, it can be savoured for slightly less time than dark chocolate. Milk chocolate normally has a shelf life of between 1 and 1 1/2 years.

White chocolate

White chocolate has the shortest shelf life, between 1/2 and 1 year depending on the manufacturer.

Chocolate with ingredients

The shelf life naturally decreases with the addition of other ingredients to the chocolate / couverture. For example, milk chocolate with hazelnuts no longer has a shelf life of one year, but only six months, as the nuts can become rancid. The shelf life of every additional ingredient in the chocolate must therefore be checked first. Suitable ingredients with a long shelf life are, for example

Freeze-dried fruit (raspberries | strawberries | bananas | pineapple | mango etc.)

Nuts (hazelnuts | almonds | coconut | pistachios etc.)

Cocoa nibs

Dried fruit (cranberries | apricots | apples | berries etc.)

Caramel pieces

Nougat (Nougat Montélimar Nibs)

Popcorn flour

Granules (passion fruit, wild berry, caramel or blood orange granules)

Spices (chilli pepper | pink pepper | fleur du sel etc.)

 
Posted in: Things to know, Chocolate

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