Saving Leftover Chocolate After Molding

[Camano Chef]

How do most of you save the tempered chocolate after a molding session?

I know this might seem a dumb question but everything else has seemed to be covered.

I have been letting the chocolate harden in the tempering bowl, then breaking into chunks and then cryopacking such as I would for suis vide.

Many thanks,

Phil

[emmalish]

Not a professional, but I just spread the excess out on a sheet of parchment paper, then break it into chunks once it's hardened. I don't have a cryovac, so I just pack the pieces in plastic freezer bags.

[Kerry Beal]

If I don't make bark - I either scrape into a container - or sometimes just leave it in the bowl.

[gap]

Like emmalish, I pour onto parchment which is in a tray (so no spillage over the edges). Usually just wrap in a platic bag.

[dhardy123]

yep, same with me. Pour and spread on parchment break into pieces once hard and store in a freezer bag.

[lapin d'or]

Same for me; spread out on a tray covered in parchment and then break up but I have been getting concerned that some of the plastic bags/boxes I use to store the chocolate aferwards have been imparting a bit of a 'plastic' aroma. Not sure if it will help but I have started trying to keep the plastic type bags the chocolate came in and then re-use these to store the pieces. The tainting has seemed worst with white chocolate.

[RichardJones]

I tend to pour excess chocolate into a spare mould (usually a half sphere mould) and then bag up the solid pieces when crystallised.

[pastrygirl]

I tend to pour excess chocolate into a spare mould (usually a half sphere mould) and then bag up the solid pieces when crystallised.

Genius!

[Spring]

Depends on how much is left. With a small amount I make curls, medium I pour it onto a silicone mat and when set break up and store for later and if there is 50g plus I pour into bar moulds

[Lior]

I also pour out onto parchment and then break up into pieces. I keep them in the same original bag they came from. The Valrhona bags are great as they zip lock. I always keep the empty Valrhona bags as well for blended chocolates I sometimes make or whatever needs arise and then I just stick a masking tape piece on and mark what is inside it and the date.

[Darienne]

If and when I have extra, it is poured into a little flat disc mold and DH loves to eat the small bits, sometimes with PB on them or just about anything else you might find in our fridge.