Gwbyls

Well I need some advice again. I am wanting to freeze finished, molded pieces. I am following Grewlings book in regards to vacuum sealing and temperature times. I have now tried two different storage containers in which I put the finished pieces. One container was a cheap one from the dollar store and the vacuum sealing gave the container hairline cracks but pushed in the lid enough that half of my pieces were damaged. I attempted to do the same with one of those small white plastic containers usually used to store freezer jam in and, wow! The lid and the sides were sucked in so tight, got my heart racing! I cut open the bag to look at the contents and let me tell you they were sad, sad, chocolates. I have been searching around the internet trying to find suitable containers for freezer storage and wanted to ask for help from all of you. My vacuum bags are only 11" wide so I cant have anything too big and bulky. Has anyone found a box or such that would work for me? Thanks!

Jim, Excellent feedback! I really like how you used up all the leftover bits in a creative way. I have two small batches in my freezer right and I am looking forward to trying this out. I too am muddling through this alone and do see the benefits you mentioned. I also need to try the immersion blender. I have not tried that yet. More experimenting! Yippee!

Hi Kerry! Thanks for the quick reply. I have an small experimental batch that I put in a vacuum sealed bag, put in the fridge for 24 hours, transfered to the freezer and will take it out in a few weeks to test it. I plan on the 24 hour fridge, 24 hour room temperature technique when I bring it out. I gather that you have done this before. Did you have any moisture problems at all? Did it affect the taste any? Is it a good idea to freeze ganache? Thanks again for your feedback. (I'm kind of becoming one of your groupies )

Hello. I have a question that is kind of along these lines. I read in Greweling Chocolate and Confections his technique for freezing completed truffles. Is it possible to do the same with ganache without adverse affects? Has anyone done this and was it successful or was there still moisture and condensation? Thanks in advance!