Hi,
I'm looking to start a chocolate business and thought it'd be sensible to start with one product (Bonbons), one mould and not too many flavours to start with.
I worked as a chef for about a decade, including some pastry work, but not much chocolate work and no moulded chocolates, so I have a bit of a steep learning curve.
I noticed in some other threads that other members mentioned that they now freeze their bonbons and noticed very little if any deterioration in quality if done correctly. I've looked through this forum and elsewhere online and have struggled to come across detailed information on doing this.
If anyone could lay out exactly how you do this, the ideal temperatures and times throughout the cooling, freezing, storing and thawing process and how you package the product, in this case bonbons, I'd be very grateful.
As orders will likely be limited and sporadic to start with, i think freezing them, providing you can maintain the quality of the product, would be very helpful to begin with.
Thanks also to all the members of the forum who have provided so much useful information. It's been a great resourse for me so far and i hope I can return the favour in the future.
Thanks,
Dom
