Chocolate Sauce

[thegreatdane]

Any way to extend the shelf life of chocolate sauce, unrefrigerated?

Thanks in advance,

Tom

[Chris Hennes]

What kind of chocolate sauce? I think the water activity level is what is going to get you in trouble, if sauce works like a ganache for filled chocolates. Is this something you want to store on the shelf and use occasionally, or can you vacuum seal it?

[thegreatdane]

What kind of chocolate sauce? I think the water activity level is what is going to get you in trouble, if sauce works like a ganache for filled chocolates. Is this something you want to store on the shelf and use occasionally, or can you vacuum seal it?

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I want to make a sauce for ice cream and other desserts and not have to refrigerate it, if possible. If water is the culprit, could it be sterilized? Or, could oil thin it down, instead of water, and offer a long shelf life?

[Chris Hennes]

It is (I believe) possible to sterilize the sauce via pressure canning, but as soon as you open the jar it would have to be refrigerated. You would also want to make sure the flavors don't change unacceptably through the very high temperatures involved in that process.

[Lior]

Hi. I wrote this a few weeks ago but apparently was not of much help. Perhaps it will help you! I am sure the thread will interest you as well. Scroll down to my reply and click on the link. It includes a recipe. I have a recipe for chocolate spread from Wybauw. If you have his book. If not you can PM me.

Edited August 11, 2009 by Lior (log)

[jerusalem]

I think it's almost impossible to enlarge the lefe term of your chocolate. As any natural product it's good only when fresh. only adding some conservants, you can do what you want with this product. But be aware - it has its expiration date too.